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Cheat’s tuna, fetta and basil tart
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful and quick tart option.
Ingredients:
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 150g tub Chunky Fresh Basil with cashew and parmesan dip
  • 180g can tuna in olive oil, drained, flaked
  • 125g cherry tomatoes, halved
  • 40g baby spinach
  • 1 tsp lemon zest
  • 21.00 gm lemon juice
  • 1 small avocado, roughly chopped
  • 50g fetta, roughly crumbled
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper for easy cleanup.
  • Lay 1 pastry sheet on the prepared tray. Brush lightly with egg. Add the second pastry sheet on top. With a small, sharp knife, create a 2cm border around the pastry stack, making sure not to cut through. Use a fork to prick the center of the pastry. Brush the edges with egg. Bake for 15 to 20 minutes until golden and puffed. Gently press down the center of the pastry with a clean tea towel.
  • Spread a generous amount of the basil dip in the center of the tart. Combine tuna, tomato, spinach, lemon zest, lemon juice, and the remaining basil dip in a bowl. Season with pepper and mix well. Add avocado and gently combine. Spoon the flavorful mixture onto the tart's center. Finish with a sprinkle of feta before serving.

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