Tuna Potato Tart Recipe

PASTRY
1¼ cups (187 g) cake flour
2 T (30 ml) Grated Cheese
¼ cup (60 g) butter, cut into cubes
6 T approx (90 ml) cold water

FILLING
2 x 170 g solid meat tuna in oil
1 onion, chopped
4 medium ripe tomatoes, peeled and diced
2 T (30 ml) Tomato Pesto
2 t (10 ml) Chilli & Garlic Seasoning
4 medium potatoes, boiled in their skins until just tender
1 t (5 ml) Potato Spice
½ cup (125 ml) fresh cream
½ cup (125 ml) plain yoghurt
1 extra large egg

PASTRY

Sieve the flour in a mixing bowl, add the Cheese Sprinkle. Rub the butter cubes into the flour mixture to form coarse crumbs. Add enough cold water to make a firm dough. Leave to rest for 20-30 minutes covered with clingfilm - best at room temperature.

Filling

Preheat the oven to 200°C. Roll out the pastry thinly and use it to line a 22-24 cm fluted flan dish. Prick the base, line it with baking paper and a handful of rice or dried beans. Bake the pastry blind for 10 minutes. Remove the paper and beans. Drain the oil from the tins of tuna and reserve it. Flake the tuna and sprinkle over the base of the pie.

tuna potato tart Warm the tuna oil in a heavy based frying pan. Add the onion and stir-fry until beginning to brown. Add the tomato and keep stir-frying until the mixture is quite pasty and dry. Stir in the Tomato Pesto and Chilli & Garlic Seasoning. Taste. Dollop the tomato evenly over the fish.

Slice the potatoes thinly and cover the pie with the sliced potatoes, arrange these in concentric circles. Season with Potato Spice.

In a measuring cup beat together the cream, yoghurt and egg. Pour this evenly over the potatoes. Bake for 35-40 minutes until the top is puffy and golden brown.