Tuna & olive tart with creme fraiche, fresh tomato & wild marjoram

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Tuna and olive tart with creme fraiche, fresh tomato and wild marjoram

A light and summery recipe for lunch or a picnic. My tuna and olive tart with a creme fraiche base is topped with fresh chopped tomato, grated cheese and wild marjoram. Quick and easy to make and on the table in less than 30 minutes. These puff pastry tarts are a real favourite when we have guests to lunch here at De Tout Coeur Limousin - you can mix and match with whatever ingredients you have to hand or that are in season. I like to serve this with a crisp green salad. Something we have been having a lot of at the moment as we work our way through the lettuce patch. 

recipe by Ema at De Tout Coeur Limousin
preparation and cooking time: 30 minutes

Tuna and olive tart with creme fraiche, fresh tomato and wild marjoram


1 sheet pre-rolled puff pastry 

1 tin tuna drained 
50g grated mature hard cheese (e.g. cheddar, gruyere) 
handful of stoned olives
1 tomato finely chopped
1 small bunch fresh marjoram/oregano chopped
3-4 tbsp creme fraiche
freshly ground black pepper
1 beaten egg for glazing 


preheat the oven to 210C/gas 7 and line a baking sheet with greaseproof/baking paper 

lay the pastry on the baking sheet and spread over the creme fraiche - leaving a few centimetres as a border around the edges

top evenly with the tuna, olives, tomato, black pepper and grated cheese

brush the edges of the pastry with beaten egg

bake for 20-25 minutes or until the pastry is cooked through and golden on the edges

sprinkle with chopped fresh marjoram/oregano and serve hot or cold 

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