Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture.
76 K 4.7/5 (18 reviews)
1 hour 15 min.
Easy
3 tarts
8 IngredientsLast modified on: April 17th 2022
For 3 tarts, you will need:
- 1
900 g leek - 2
6 tablespoons olive oil - 3
750 g fresh tuna - 4 6 tablespoons olive oil
- 5
1 kg 500 g Quiche filling mixture - 6
600 g Puff or flaky pastry (pâte feuilletée) - 7
salt - 8
pepper - Total weight: 3,930 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 35 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 5 min.
Cut 750 g fresh tuna into chunks, then salt and pepper lightly.
Stage 3 - 5 min.
Stage 4 - 5 min.
Using the same pan, pour in 6 tablespoons olive oil, then the chopped leeks.
Cook very lightly, stirring from time to time.
Salt and pepper after removing from the heat.
Set aside.
Cook very lightly, stirring from time to time.
Salt and pepper after removing from the heat.
Set aside.
Stage 5 - 3 min.
Stage 6 - 5 min.
Roll out the puff pastry and line the tart tin or mould. Prick all over the base with a fork.
Stage 7 - 2 min.
Spread the leeks in an even layer.
Stage 8 - 3 min.
Arrange the chunks of tuna on top.
Stage 9 - 2 min.
Pour the quiche mixture around the tuna chunks.
Stage 10 - 25 min.
Bake for around 25 minutes.
Stage 11
Serve warm or cold, with a green salad, for example.
Remarks
One way you can make this tart even better is to marinate the chunks of tuna before cooking in a mixture of olive oil and lemon juice.
Keeping: A few days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,030 RDI=400 % | 2,510 RDI=240 % | 3,670 RDI=560 % | 9,030 RDI=450 % | 37,790 RDI: 450 % |
| Per 100 g | 30 RDI=10 % | 60 RDI=6 % | 90 RDI=10 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per tart | 340 RDI=130 % | 840 RDI=80 % | 1,220 RDI=190 % | 3,010 RDI=150 % | 12,600 RDI: 150 % |
How much will it cost?
- For 3 tarts : 21.10 €
- Per tart : 7.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Deep leek and potato quiche, Quiche Bretonne, bread-crust quiche, Two-cheese quiche, ... See them all 10
Leek
Like these other recipes: Leek and potato soup, Chicken with rice and leeks, Nicholas's fish, Roasted leeks with pesto, Breton style shellfish and vegetable soup, ... See them all 71
Fresh tuna
Like these other recipes: Marinated tuna with herbs, Spicy seafood plancha, Marinated tuna and cabbage, Quiche Bretonne, Tender tuna, ... See them all 6
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Smart plum tart, Ham spirals, Apple Strudel, Mini lemon millefeuilles, ... See them all 71
Other recipes you may also like
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.March 3rd 201661 K4 25 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017929 K 54 20 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011512 K 44.3 25 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...April 3rd 2019485 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.