The savory tart with artichokes and tuna is an easy and quick recipe, perfect when you want to prepare something tasty without spending too much time at the stove. The shortcrust pastry base holds a rich and flavorful filling: pan-cooked artichokes, oil-packed tuna, olives and melty provola, for an irresistible balance of flavors.
It’s ideal as an appetizer, for a buffet or for an informal dinner with friends, to be served hot or warm. With a few ingredients you’ll bring to the table a tasty and versatile savory tart that will win everyone over at the first bite. Try it and add it to your next menu!
Here are other ideas for your savory tarts:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Winter, Spring
Ingredients
- 1 roll shortcrust pastry (or puff pastry)
- 3 artichokes
- 3 oz oil-packed tuna
- 2 oz provola
- Taggiasca olives (to taste)
- extra virgin olive oil
- salt
Tools
- Tart pan
- Skillet
- Bowl
Preparation
Start by cleaning the artichokes: discard the outer leaves and the tips, cut them in half and remove any fuzzy choke. As you clean them, immerse them in a bowl with cold water and lemon juice to prevent browning. If you have the stems, peel them and put them in the same bowl.
Drain the artichokes and cut them into wedges. Cook them in a skillet with a drizzle of oil, a pinch of salt and a little hot water.
When they are tender (it will take about 10 minutes), turn off the heat and let them cool.
Drain the tuna and flake it. Also drain the olives, removing excess brine or oil.
Unroll the shortcrust pastry and place it in the tart pan. Fold the edge and prick the base with a fork.
Distribute the artichokes, the tuna and the Taggiasca olives. Place the tart in a convection oven at 356-374°F and bake for about 20 minutes.
Add the provola cut into small cubes, and continue baking for another 5-7 minutes until it has melted.
The savory tart with artichokes and tuna is ready, remove it from the oven and serve hot or warm, sliced.
Tips and notes
You can substitute the shortcrust pastry with puff pastry.
Out of season, you can use frozen artichoke hearts instead of fresh ones.
Adding provola is optional; you can omit it or replace it with another cheese (pizza mozzarella, smoked scamorza or even stracchino).
FAQ (Questions and Answers)
Can I add the provola at the beginning, together with the artichokes and tuna?
I don’t recommend it, because it would tend to burn and could become unpleasant.
Can I prepare the savory tart in advance?
You can cook the artichokes in advance (even the day before), but I recommend assembling the tart at the last moment, because the crust tends to soften over time and lose its flakiness.
