Introduction

The tuna tart is a pretty common French recipe, sometimes involving tomatoes or cherry tomatoes.

As we are approaching the end of cherry tomatoes season, we were looking for a recipe to highlight these little gems and came with the updated tuna tart recipe!

What we love about the tuna tart is that it’s as good eaten warm or cold so it’s a perfect leftover for next day lunch and you don’t even feel you’re eating the same thing when you eat it cold!

It goes well with some veggies on the side, from a simple salad to a small bowl a soup!

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Ingredients

Pie dough: for one pie - *check out the [All Butter Pastry recipe](<https://data.butteristhenewdiet.com/All-Butter-Pastry-Crust-P-te-Bris-e-259f0720163b421da39c7aaab4c3b7b3>) to make your own*
Tuna: 142g | 5 oz | 1 can
Olives: 1 dozen - *if you don’t like them, just skip them*
Egg: 1
Heavy cream: 57g | 2oz | 1/4 cup
Mustard: 1 cas | 1 tbsp
Cherry tomatoes: 2 dozens
Mozzarella: as little or as much as you want!

Nutrition

<aside> 🧐 Serving: 136g Calories: 288kcal Total Fat: 17.2g (22%) Saturated Fat: 9.5g (48%) Cholesterol: 76mg (25%) Sodium: 258mg (11%) Total Carbohydrate: 20g (7%) Fiber: 0.8g (3%) Sugar: 0.5g Protein: 12.1g

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Preparation

If you’re making your own pie dough, start by making it, because you’ll need to refrigerate it for about 30 minutes.
Pre heat oven to 395F (200C).
Roll the dough & transfer to a pie mold.
Bake the dough for 10-20 minutes. Set aside to let cool down.
Meanwhile, prepare the filling: in a bowl, combine tuna, pitted olives (cut in small pieces), heavy cream, egg and mustard. Season with salt & pepper. Set aside.
Spread the tuna mix on the pre baked pie shell. On top, add the cherry tomatoes and the mozzarella cut into small pieces.
Bake for 30-40 minutes, until the top is slightly browned and all the mozzarella has melted.
It’s good warm but also cold. You can refrigerate for few days or freeze it to keep it longer.
Bon appétit! 😋