The Brisée tuna, onions and olives is a simple yet flavorful savory tart, perfect as an appetizer, a light main course or for a picnic. The crumbly pâte brisée (shortcrust pastry) base holds a Mediterranean filling: gently stewed onions, quality tuna in oil and flavorful olives. Everything is enriched with a sprinkle of grated cheese.
Served warm or at room temperature, this tart is a delightful combination of textures and flavors: the crunch of the brisée, the softness of the onions and the savory taste of the tuna and olives create a perfect balance.
It can also be frozen, preferably already sliced, and reheated in the oven when unexpected guests arrive or when you have little time or desire to cook.
You might also like:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll pâte brisée (shortcrust pastry)
- 2 red onions (large)
- 6 oz tuna in oil
- 2 eggs (medium)
- 1 tsp dried oregano (dry mozzarella or caciocavallo)
- 15 olives (pitted)
- 1.4 oz Parmigiano Reggiano PDO (grated)
- 3.4 fl oz milk (about 1/3 cup)
- as needed extra virgin olive oil
- as needed breadcrumbs
- as needed salt
- as needed black pepper
Tools
- 1 Pan
- 1 Bowl
- 1 Cutting board
- 1 Whisk
- 1 Baking dish
Preparation
To prepare the Brisée tuna, onions and olives, peel and slice the onions into not-too-thin rings.
Let them soften for 10 minutes in a pan with a drizzle of olive oil and a pinch of salt. Add the tuna, chopped pitted olives (reserve a few for decoration), the dried oregano and sauté until well combined and any excess moisture has evaporated. Turn off the heat and let cool.
Roll out the pâte brisée in a tart pan, folding the edges inward.
Prick the base of the brisée with the tines of a fork, then sprinkle with breadcrumbs. Distribute the onions and tuna evenly over the base.
In a bowl, beat the eggs, add the milk, the grated Parmigiano Reggiano, and season with a pinch of salt and pepper. Mix well, then pour the mixture over the onions.
Decorate the surface with the remaining pitted olives.
Bake your Brisée tuna, onions and olives in a preheated oven at 356°F for about 35-40 minutes. Once cooked, remove from the oven and let it cool slightly before unmolding and serving.
