Include in Print View:

Tuna and piquillo tartlets (Spain)

Tuna and piquillo tartlets

I made chanterelle tartlets but my boys are not fans of mushrooms. So I replaced the chanterelles with tuna and piquillo peppers.

Preparation time 20 mins
Cooking time 30 mins
Total time 50 mins
Cooking method:
Difficulty: beginner
Servings: 4
Ingredients
  • Gluten-free shortcrust pastry (see recipe below)
  • For the garnish:
  • 1 can of piquillo peppers
  • 1 can of tuna
  • 3 eggs
  • 20 cl of liquid cream
  • 100 g grated parmesan (or grated gruyere)
  • Salt, pepper
  • A pinch of nutmeg
  • Chopped fresh parsley
Preparation
  1. 1

    Prepare the gluten-free dough like the one in the recipe here :

  2. 2
    Form a ball, wrap in plastic wrap and let 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, beat the eggs with the liquid cream. Add the grated cheese and incorporate the tuna and piquillo peppers into strips. Mix well and adjust seasoning if necessary.

  5. 5

    Roll out the dough and garnish: Take the dough out of the refrigerator and spread it between 2 cling films. Line tartlet molds with the dough, then prick the bottom with a fork. Pour the mixture onto the dough.

  6. 6

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

  7. 7

    Serve: Sprinkle the tart with chopped fresh parsley before serving. These tuna and piquillo tartlets are delicious hot, warm or even cold.

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