This savory zucchini and tuna tart is very delicious, rich in flavor, creamy at the same time, and can be prepared in just a few minutes.

The zucchini and tuna tart is a simple and tasty recipe, ideal for a quick family dinner or with friends. Savory tarts are always perfect ‘dinner-saving’ dishes, they are quick to prepare and loved by everyone.

With the nice weather, it’s also great to take to the beach as a ‘beach’ lunch. A simple recipe with few ingredients that adapts to many variations, as I’ve written at the end of the recipe.

It’s also excellent when cold, especially if you want to take it on an outdoor trip, or serve it as an appetizer for friends or dinners.

To make this dish, we cooked thinly sliced zucchini rounds, but if you have leftovers, you can use them without any problems: grilled or pan-cooked zucchini or even sautéed zucchini can be reused as the filling for the savory tart.

I used shortcrust pastry, but you can also use the pasta-matta here’s the recipe, or if you’re short on time, use store-bought pastry sheets. I also leave you the recipe for shortcrust pastry. It’s also great with puff pastry, the choice is yours.

I used canned tuna, but you can use whatever you like best, for the vegetarian version, leave it out.

For cheese, I used ricotta, which you can replace with spreadable cheese or any cheese you have in the fridge of your choice.

This savory tart can be baked in a traditional oven, either static or fan-assisted, or in an air fryer: all three methods are described in the recipe.

Enough chit-chat, let’s see what we need to prepare a truly delicious and simple savory tart, and it’s hard to resist a slice of this delight..

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6People
Cooking methods: Air Frying, Electric Oven
Cuisine: Italian
Seasonality: All Seasons

426.36 Kcal

calories per serving

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Energy 426.36 (Kcal)
Carbohydrates 24.49 (g) of which sugars 0.61 (g)
Proteins 18.85 (g)
Fat 28.88 (g) of which saturated 6.85 (g)of which unsaturated 16.86 (g)
Fibers 1.63 (g)
Sodium 616.31 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Savory Zucchini and Tuna Tart

1 puff pastry
2 zucchini (large, otherwise 3)
100 g ricotta
200 g canned tuna
2 eggs
50 g Parmesan
Half onion
to taste extra virgin olive oil
salt
pepper

Tools

Frying Pan
Baking Dish
Bowl
Air Fryers

Steps

Savory Zucchini and Tuna Tart

Slice the zucchini and finely chop the onion, then sauté both in a pan with a drizzle of olive oil.
Turn off the heat and let them cool.
In a large bowl, pour the drained tuna and mash it roughly with a fork.
Add the beaten eggs, ricotta, and grated cheese
Combine the zucchini. Adjust the salt and pepper and mix the whole mixture well.
Roll out the puff pastry into a baking dish and prick the bottom.
Pour all the mixture and level it.
Fold the edges of the pastry inwards.
Bake the savory tart in a preheated oven, in fan-assisted mode at 392°F (200°C), for about 20-25 minutes or until the pastry is golden.
If you have a static oven, bake the tart at 392°F (200°C) for about 30-35 minutes or until the pastry is well browned.

If you have an air fryer, prepare the savory tart in the fryer basket, as described in the recipe, then cook at 392°F (200°C) for about 15-18 minutes, or until the edges of the pastry are golden.
(Keep in mind that every oven and fryer has different timings and temperatures, so check accordingly).
Remove from oven.
Transfer to a plate and serve… fabulous!!!!
Enjoy your meal.