Description
A fresh and creamy cucumber and tuna tart with a crisp savory shell, a smooth tuna and cream cheese filling, and thin cucumber slices layered on top for a bright, refreshing finish. Perfect for brunch, lunch, or light dinners.
Ingredients
Scale
- 1 pre baked 9 inch savory tart shell, about 250 grams
- 2 cans tuna, about 300 grams total, drained well
- 150 grams cream cheese, softened
- 2 large eggs
- 120 milliliters heavy cream
- 1 medium cucumber, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.
- In a mixing bowl, flake the drained tuna with a fork.
- Add the cream cheese, eggs, heavy cream, lemon juice, dill, salt, and black pepper. Mix until smooth and evenly combined.
- Place the pre baked tart shell on a baking tray.
- Pour the tuna mixture into the tart shell and spread evenly.
- Arrange the thin cucumber slices neatly over the top.
- Bake for 30 minutes, or until the filling is set and lightly golden around the edges.
- Let the tart cool for at least 10 minutes before slicing and serving.
Notes
- Drain the tuna very well to avoid a watery filling.
- Pat the cucumber slices dry before placing them on top.
- The tart can be served warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 95mg
Keywords: cucumber and tuna tart, savory tuna tart, cucumber tart recipe, tuna tart with cream cheese, easy savory tart