With a package of shortcrust pastry I had in the fridge, I prepared this tasty cold tart with tuna mousse, decorating it with pastry stars, mozzarella cherries, and mixed vegetables.
The tuna mousse that covers the base is very appetizing and offers an intense and enjoyable flavor that can be combined with many different ingredients to complete the dish.
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I opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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On the blog, you’ll find a lot of appetizer recipes, and among many, I leave you the recipes of:
- Cuisine: Italian
Ingredients RECIPE COLD TART WITH TUNA MOUSSE
#adv
- 1 package shortcrust pastry
- 8.5 oz canned tuna in water
- 1 cup spreadable cheese
- 1 carrot
- 2 anchovies in oil
- to taste capers
- to taste mozzarella cherries
- to taste cherry tomatoes
- to taste arugula
- to taste salt
- to taste olives
- to taste raspadura (or parmesan shavings made with a vegetable peeler)
- to taste dried beans (for blind baking of the shortcrust pastry)
Tools COLD TART WITH TUNA MOUSSE
#ADV
- Baking Tins
- Bowls
- Spoons
- Peelers
- Forks
FOR PREPARING THE RECIPE COLD TART WITH TUNA MOUSSE
Keeping the parchment paper from the package I roll out the shortcrust pastry and line the tart pan, trimming the edges and lining the sides of the pan.
With the tines of a fork, I make some holes in the bottom, cover with more parchment paper, and pour in the dried beans or specific ceramic balls for blind baking.
After lining the mold, there will be or at least I had some shortcrust pastry left over, and I made some little stars with a cookie cutter that I then added to the tuna mousse and other decorations of the savory tart with tuna cream.
Preheat the oven to 375°F and bake until the pastry is golden, about 25 minutes for me.
Meanwhile, I prepare the tuna mousse by putting the drained tuna, capers, spreadable cheese, anchovies, and seasoning with salt and pepper in a food processor.
The consistency should be creamy but not too thin because then it goes into a piping bag and is placed in the shortcrust shell with star-shaped nozzles (at least I used those).
Once the pastry base is cooked and cooled, I fill the bottom with the tuna mousse and decorate with halved cherry tomatoes, thinly sliced rolled carrots (it’s hard not to break them, guys), mozzarella balls, some capers, cheese shavings, and a few sprigs of arugula.
Did I forget something???????
Oh yes, the olives 😁
Anyway, decorate garnished with everything you like, even hard-boiled egg slices, for example, and serve immediately on the table.
A starter to share, this cold tart with tuna mousse, right?
Enjoy your meal! Annalisa
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On the blog, you will also find a version with a different base…
SOFT STUFFED SAVORY TART → ↓
https://blog.giallozafferano.it/asilannablu/ricetta-crostata-morbida-salata-e-farcita/
