A savoury twist: Tuna and cucumber tart perfect for any occasion

Tarts don’t have to be filled with fruit and custard – the savoury version tastes just as good, if not better. Preparation is quick because you only need to prebake the crust, and the filling is served cold. The cucumber adds freshness and lightness to the whole dish.

A savoury tart with a delicate crust is perfect for a light lunch or will impress during a get-together with friends. It looks delicious, and the recipe is straightforward. You can either use a ready-made shortcrust pastry or a trusted homemade recipe. Just remember to skip the sugar in the dough; the tart should be savoury.

The taste of tuna pairs wonderfully with creamy cream cheese. An unusual addition of honey kicks up the flavours. You can even bake the crust a day ahead – shortcrust pastry holds up well in the fridge. The tart is also best eaten slightly chilled, an ideal snack on a warm day.

Ingredients:

• 1 shortcrust pastry
• 1 cucumber
• 2 tablespoons melted butter
• 0.7 oz of sesame seeds
• 8.8 oz canned tuna
• 14.1 oz cream cheese
• ⅓ bunch of chives
• 1 tablespoon honey
• 1 tablespoon salt
• 1 tablespoon olive oil

Preparation method:

Step 1. Turn the tart pan upside down and place the shortcrust pastry on it. Fold over the excess edges, prick the dough with a fork, and brush with melted butter. Sprinkle with sesame seeds and place in an oven preheated to 390°F for 20 minutes.

Step 2. Drain and transfer the tuna to a bowl. Mix thoroughly with cream cheese, chopped chives, salt, honey, and olive oil.

Step 3. When the tart is baked and cooled, remove the pan. Fill the crust with half of the filling, arrange cucumber slices, add more filling, and add more cucumber. Garnish with sesame seeds. Enjoy!