Tuna, Feta and Black Olive Tart

Today's recipe is a tart that tastes and smells like summer, like picnic afternoons and dinners on the terrace. With very Mediterranean echoes that come from the feta cheese, the oregano or the black olives. A tart topped in the pure "pie" style that I'm sure you'll love and that, besides making it exactly as I indicate, you can vary to your taste in many different ways, inspired by the suggestions you'll find at the end.

Savory tarts are a great resource in the kitchen and a luxurious dish on the table. They accept practically any type of filling and, although it's recommended to eat them freshly made to enjoy the crispness of the baked pastry, they can be prepared in advance, which is a big help when you're expecting guests or you are the guest. If you want to bring something, a savory tart is a safe bet: it won't take much of your time in the kitchen, it's easy to transport and will look stunning presented in a mold as beautiful as the Emile Henry ceramic mold.

Get your mold ready, let's get to the recipe!

Emile Henry tall ceramic cake mold

Ingredients

For the shortcrust pastry:

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

For the tart:

• Shortcrust pastry
• 1 round sheet of puff pastry
• 1 can of tuna in water
• 1 bunch of spring onions
• 12 pitted Greek black olives
• 250 g feta cheese
• 10 cl 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 prepare the shortcrust pastry. With the tips of your fingers, mix the butter cut into pieces with the flour and salt until it has a sandy consistency, like fine semolina.
2. Add the egg yolk, the water and mix everything until integrated and you get a smooth, homogeneous ball.
3. Don't overwork the dough, flatten it with the palm of your hand, wrap it in cling film and let it rest 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) until cooked.
2. Once ready, when they've 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 frying pan. Also add the oregano.
4. When the spring onion is softened, add the sliced potatoes, the olives, the drained feta cheese cut into cubes and the well-drained tuna. Stir to mix all the ingredients and add salt and pepper to taste. Turn off the heat and let it cool a little.
5. In a bowl beat the yogurts with the tomato paste and then add all the filling and stir gently with a spoon, until you see everything is well integrated.

Assembly and baking of the pie:

1. Butter the inside of the Emile Henry tall ceramic cake mold and sprinkle a little flour.
2. Roll out the shortcrust pastry, stretch it with a rolling pin and place it in the cake mold, so that it covers the entire inside of the mold.
3. If you have a pie vent 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 well with a spatula or a spoon. If you've placed the pie vent, distribute the filling around it and smooth it the same way.
5. Then cover with the puff pastry. Brush the edges with the beaten egg so that it joins the shortcrust pastry, sealing the tart. If you've placed the vent, make a hole in the center of the puff pastry so the vent can poke through.
6. If you haven't used the vent, carefully and using a knife, make a hole in the center of the puff pastry so the steam can escape during baking, preventing the pastry from puffing up or opening, ensuring optimal cooking.
7. Make sure the puff pastry covers the entire tart well and that the edges are well sealed and 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 mold

NOTES:

• The Charlotte potato is a variety with firm, yellow flesh, as well as a yellow skin. You can also use Monalisa potatoes.
• To give it a different touch, you can add oregano to the shortcrust pastry. Sprinkle a little when you mix the ingredients and it will integrate easily. You can also do it with paprika, thyme or rosemary, or with a blend of herbes de Provence.
• You can do the same when brushing the puff pastry that covers the tart. Simply add the chosen spice or herb to the egg before brushing
• You can leave the olives whole or halved. You can also use another variety, but with black ones the result is much tastier.
• The filling of this recipe is delicious, but it's just one of the many possibilities you have to bake a different tart each time. Add a little sobrasada, swap the tuna for sardines, or for some shredded salt cod with chopped piquillo peppers, or with zucchini and eggplant...