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Potato, tuna and onion savoury tart

Published on 25 November 2018

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An easy, wonderfully tasty supper or appetiser. I keep puff pastry in the fridge to make supper with leftover vegetables, cheese and cured meats. One slice leads to another!

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Ingredients

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Method

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0 steps completed out of 13

  1. Step 1 of 13
    I peel and finely dice potatoes, then microwave or boil, keeping them firm.
  2. Step 2 of 13
    I thinly slice onion, cook in a few tablespoons extra virgin olive oil with salt and pepper for 5 minutes, keeping crisp.
  3. Step 3 of 13
    I drain tuna from oil and break roughly, chop capers and anchovies in oil.
  4. Step 4 of 13
    I mix boiled potatoes and onions in a bowl.
  5. Step 5 of 13
    I add tuna, capers and anchovies.
  6. Step 6 of 13
    A good pinch of oregano.
  7. Step 7 of 13
    I drizzle with extra virgin olive oil and mix gently.
  8. Step 8 of 13
    I line a tin with pastry and its paper and prick with a fork.
  9. Step 9 of 13
    I coarsely grate or dice cheese.
  10. Step 10 of 13
    I add half the filling to pastry.
  11. Step 11 of 13
    I add cheese.
  12. Step 12 of 13
    I cover with remaining filling.
  13. Step 13 of 13
    I bake at 180/200°C for 35/40 minutes and cool slightly before eating.

Original source: https://incucinaconlilly.com/2018/11/25/torta-salata-con-patate-tonno-cipolle/

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