|Preparation||Cooking||Start to finish|
|27 min.||1 hour 9 min.||1 hour 36 min.|
|1||Roll out the puff pastry and line the mould or tin. Prick the bottom all over and leave to wait in the fridge.
Preheat the oven to 200°C (390°F).
|2||Peel 200 g mushrooms and chop. Sprinkle with 2 tablespoons lemon juice.
|3||Prepare 2 shallots, chop and set aside.||5 min.|
|4||Heat 3 tablespoons olive oil in a pan over medium heat, then add the chopped shallot, salt and pepper. Cook for 1 or 2 minutes.
Note: if you are using tinned tuna in oil, use the oil from the tin.
|5||Add the chopped mushrooms, stir well and cook until the liquid released by the mushrooms has almost all evaporated.||30 min.|
|6||Add 1 tablespoon flour and stir well. Cook while stirring for 1 or 2 minutes.||2 min.|
|7||Add 100 g tuna in oil and stir well.||2 min.|
|8||Add 200 g cream, stir well and cook over low heat for a further 5 minutes.||5 min.|
|9||Pour the mixture into the pastry case.||5 min.|
|10||Bake for about 30 minutes...||30 min.|
|11||...until the tart is nicely browned.
Eat hot or warm, preferably with a green salad.
For 1 tart : 3.93 €
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Courgette tart with mint, Beef Wellington, Millefeuille, Koulibiak in pie dish, Quick flaky pizza, ... All|
|Cream: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with smoked salmon, Nicholas's fish, Potato purée , Scallop and leek pancakes, Chocolate ganache, ... All|
|Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Sauce Normande (for fish), Beef Wellington, Rustic chicken and mushroom pie, Fillets of sole Dieppoise, ... All|
|Tuna in oil: You can check-out other recipes which use it, like for example: Oriane's tuna rillettes , Cretan salad, Mixed salad with curry mayo, Warm broccoli and Tuna Salad, Tomato ladybirds, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)