TUNA & OLIVE TART


Ingredients

Crust
60g butter, melted
250ml dry brown breadcrumbs
125ml grated Parmesan cheese

Filling

500g cottage or cream cheese
2 eggs
2 cans (170g each) tuna, drained

3 spring onions, sliced
25ml finely chopped rosemary
salt and freshly ground black pepper

8 – 10 black olives, pitted
80g cheddar cheese, grated
60g feta cheese (optional)

Method
Crust
  • Line a 20-cm spring form tin with baking paper.
  • Grease the tin with a little melted butter.
  • Mix the breadcrumbs, Parmesan cheese and remaining butter and press the mixture inside the tin.
  • Refrigerate for about 30 minutes.
Filling

  • Mix the cottage or cream cheese, eggs, tuna, spring onion and parsley.
  • Season with salt and freshly ground black pepper and turn the mixture into the prepared tin.
  • Place the olives on top, sprinkle with cheddar cheese and crumble the feta over the top.
  • Bake at 180°C for 40-50 minutes or until done and leave to cool completely.
  • Garnish with a sprig of rosemary.
Serves 4 - 6

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