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Tuna and piquillo pepper tarts (Spain)

Tuna and piquillo pepper tartlets

I made chanterelle tarts, but my boys aren't fans of mushrooms. So I replaced the chanterelles with tuna and piquillo peppers.

Preparation time: 20 minutes
Cooking time 30 minutes
Total time 50 minutes
Cooking method:
Difficulty: Beginner
Servings: 4
Special diet: suitable for gluten-free diet
Ingredients
  • Gluten-free shortcrust pastry (see recipe below)
  • For the topping:
  • 1 box of piquillo peppers
  • 1 can of tuna
  • 3 eggs
  • 20 cl of liquid cream
  • 100g of grated Parmesan (or grated Gruyère)
  • Salt, pepper
  • A pinch of nutmeg
  • Chopped fresh parsley
Preparation
  1. 1

    Prepare the gluten-free dough as per the recipe here :

  2. 2
    Form into a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
  3. 3
    Preheat the oven: Preheat your oven to 180°C (350°F).
  4. 4

    Prepare the filling: In a bowl, whisk the eggs with the cream. Add the grated cheese and stir in the tuna and piquillo peppers. Mix well and adjust the seasoning if necessary.

  5. 5

    Roll out the dough and fill: Remove the dough from the refrigerator and roll it out between two sheets of cling film. Line tartlet tins with the dough, then prick the base with a fork. Pour the filling over the dough.

  6. 6

    Baking the tarts: Place the tarts in the preheated oven and bake for approximately 25 to 30 minutes, or until the filling is golden brown and the pastry is cooked through.

  7. 7

    To serve: Sprinkle the tart with chopped fresh parsley before serving. These tuna and piquillo pepper tarts are delicious hot, warm, or even cold.

Keywords: Gluten-free tuna and piquillo pepper tart, Spanish savory tart
Read it online: https://glutenevasion.fr/recette/tartelettes-au-thon-et-piquillos-espagne/