You could call it a pastry or a white pizza but I like the way Tuna Feta Tart rolled off the tongue.
And it’s my recipe so I get to call it what I like.
I didn’t use puff pastry or phyllo often when I lived in the U.S. If my memory is correct it used to be frozen.
Here they are both in the cold food section with all the fresh pasta, gnocchi, and pizza dough…. and ham, bacon, sausages, and other foods that need to be cold, but aren’t dairy. (Eggs are not in this section or with dairy…. they are not kept cold.)
The big advantage of not having the pastry dough frozen is I can use what I want and freeze the rest for another day. I’m told that both phyllo and puff pastry can be re-frozen 2 – 3 times but I have not tried it.
My favorite thing is that I can buy a package of 4 small squares of puff pastry – perfect for making little tarts or pizzas – 2 today and 2 another day.
As long as we’re all hanging out around the house we might as well have a little food fun.
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Tuna Feta Tart
These puff pastry tarts can be a first course of a light lunch along with soup or salad. The avocado garnish is optional but I had one ready to eat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: First Course
- 3oz (90gr) canned tuna
- 2 tbs Greek or plain yogurt
- 2 tbs black olive tapenade (or green)
- 3oz (90gr) feta cubes (or other feta cheese)
- 1/2 sheet puff pastry
- small, ripe avocado, sliced
- Thaw the puff pastry, if needed.
- Lay out puff pastry and cut two 3 X 5 inch rectangles (7.5 X 12.5cm).
- Lay pastry on baking sheet. With a knife lightly score a line around the edge of each pastry, about 1/3″ (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.)
- Divide the Greek yogurt and spread within the scored lines.
- Divide the tuna evenly and spread on the yogurt.
- Add tapenade.
- Divide the feta and arrange on top.
- Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry have puffed and are golden brown.
- Remove and serve, garnished with sliced avocado.
Cut circles if you like, using a bowl as a guide.
I happen to have tapenade on hand, but chopped green or black olives would work.
Keywords: tuna tarts, white pizza, feta
In other news….
There really is no other news,
My potager is slowing getting prepared for summer. The onions and shallots are planted. I plant them around the edge so they always go in first, even before the rest of the garden is ready. They are out of the way of the other vegetables and, when the other vegetables are big and start crawling toward the edge of the garden it’s time to pull the onions. Basically, they take up no space.
The weather has been glorious – perfect spring days.
I’ll just leave you with some flowers in the sunshine:
We can all use more flowers and sunshine….
2 thoughts on “Tuna Feta Tart, spring”
The flowers are gorgeous! It was 31F this morning. I really need warm.
I walked around my little raised garden bed yesterday to discover that I have three or four volunteer onions that I didn’t pull last year because I thought they hadn’t grown. They’re growing now in spite of the freezing temps every night. I fear I will never get anything in the ground this year though.
Other than that, I make little tarts like this all the time. I just toss whatever I have on hand, usually trying to use up the leftovers in the fridge on top of some puff pastry brushed with some kind of pesto. Makes for a lovely, light dinner.
I’m usually pretty creative with leftovers – now even more so. I’ve never weighed carrots. I just buy what I want for a week or 2. I ordered a 2 kilo bag online thinking that would give me enough for a few weeks. Turns out that is a lot of carrots. We’re going to be creative with carrots now lol
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