Tuna, Feta and Black Olive Tart

This tuna, feta, and black olive tart is one of those recipes you always want to make again and again. It has that Mediterranean feel we love so much, with simple ingredients full of flavor, and it's perfect for both a light meal and sharing at a casual dinner.

What I especially like is that it's an easy savory tart, very impressive and one you can prepare ahead without any fuss. The combination of tuna with feta and the touch of black olives is delicious, and wrapped in a good crisp crust… it's the kind of dish that disappears from the table before you know it.

What's more, it's a very versatile recipe: you can adapt it to what you have at home and still enjoy a tasty, well-balanced tart. If you're looking for a different savory tart recipe that's easy and full of flavor, this is a safe bet.

Savory tarts are a fantastic kitchen staple and a luxurious dish on the table. They can take practically any filling, and although they're best eaten fresh to enjoy the crispness of the baked crust, they can be made ahead, which is a big help when you're expecting guests—or when you're the guest yourself. If you need to bring something, a savory tart is a great choice: it won't take much time in the kitchen, it's easy to transport, and it will look amazing served in a dish as beautiful as the Emile Henry ceramic tart dish.

Get your dish ready, because here comes the recipe!

Emile Henry tall ceramic cake dish

Ingredients

For the shortcrust pastry:

• 250 g of flour
• 125 g of butter cut into cubes
• 5 g of fine salt
• 5 cl of water
• 1 egg yolk

For the tart:

• Shortcrust pastry
• 1 round sheet of puff pastry
• 1 can of tuna in brine
• 1 bunch of spring onions
• 12 pitted Greek black olives
• 250 g of feta cheese
• 10 cl of olive oil
• 2 Greek yogurts
• 1 tbsp. tomato paste
• 800 g Charlotte potatoes
• 1 egg
• Fine salt, ground pepper

Method

Preparing the shortcrust pastry:

1. The first thing is to make the shortcrust pastry. Using your fingertips, mix the butter cut into small pieces with the flour and salt until it has a sandy texture, like fine semolina.
2. Add the egg yolk and water, and mix everything together until combined and you get a smooth, homogeneous ball.
3. Don't work the dough too much. Flatten it with the palm of your hand, wrap it in plastic wrap, and let it rest for 1 hour in the fridge.

Preparing the filling:

1. While the shortcrust pastry rests in the fridge, prepare the filling. First, clean the potatoes and boil them (without peeling them) until cooked through.
2. Once ready, when they have cooled a little, peel them and cut them into slices.
3. Next, chop the spring onions and sauté them with the olive oil in a pan. Add the oregano as well.
4. When the spring onions are softened, add the sliced potatoes, the olives, the drained feta cut into cubes, and the well-drained tuna. Stir to combine all the ingredients, and season with salt and pepper to taste. Turn off the heat and let it cool slightly.
5. In a bowl, beat the yogurts with the tomato paste and then add the filling and stir gently with a spoon until everything is well combined.

Assembling and baking the tart:

1. Butter the inside of the Emile Henry tall ceramic cake dish and dust it lightly with flour.
2. Roll out the shortcrust pastry, stretch it with a rolling pin, and place it in the cake dish, so that it covers the entire inside of the dish.
3. If you have a tart chimney or a pie bird, such as the Le Creuset pie bird, place it on the pastry (preferably in the center).
4. Add the filling and smooth it out well with a spatula or spoon. If you've added the tart chimney, spread the filling around it and smooth it in the same way.
5. Then cover with the puff pastry. Brush the edges with beaten egg so it sticks to the shortcrust pastry, sealing the tart. If you've added the chimney, make a hole in the center of the puff pastry so the chimney can stick out.
6. If you haven't used a chimney, carefully use a knife to make a hole in the center of the puff pastry so steam can escape during baking, preventing the pastry from puffing up or splitting, and ensuring even cooking.
7. Make sure the puff pastry covers the whole tart well and that the edges are sealed tightly, then brush with beaten egg.
8. Place the tart in the preheated oven at 200 °C and bake for 40 minutes.
9. Once ready, plate it and serve hot!

Emile Henry tall ceramic cake dish

NOTES:

• Charlotte potatoes are a variety of potato with firm, yellow flesh, just like their skin. You can also use Monalisa potatoes.
• To give it a different touch, you can add oregano to the shortcrust pastry. Sprinkle in a little when mixing the ingredients so it blends in easily. You can also do this with paprika, thyme, or rosemary, or with a mix of Provençal herbs.
• You can also do the same when brushing the puff pastry that covers the tart. Just add the chosen spice or herb to the egg before brushing.
• You can use whole olives or halved ones. You can also use another variety, but with black olives the result is much tastier.
• The filling in this recipe is delicious, but it's only one of many options you have for baking a different tart each time. Add a little sobrasada, swap the tuna for sardines, or for some cod flakes with some chopped piquillo peppers, or with zucchini and eggplant...