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When sun and sea meet, it results in a delicious tuna tart with anchovies, tomato and mozzarella.
Ingredients for 4 persons :
- 1 shortcrust pastry roll
- 4 tomatoes
- 1 can of tuna in brine
- 2 balls of mozzarella
- 4 tbsp. mustard
- 12 anchovy fillets in olive oil
Anchovy star tuna pie
A tart with blue fish and sunny flavors where anchovies and tuna rub shoulders with tomato and mozzarella!
Preheat the oven to 180 ° C (th.6).
- Roll out the shortcrust pastry in a non-stick pie dish. Cover it with a sheet of baking paper and place some pulses on top (or rice to prevent the dough from swelling during pre-cooking).
Bake and pre-bake the dough for 10 minutes.
- Meanwhile, wash and cut the tomatoes into thin slices. Drain and crumble the tuna. Drain and cut the mozzarella into slices. Reserve.
- Remove the dough from the oven (discard the pulses it contains) and cover the base with mustard. Distribute the crumbled tuna over the entire surface and cover with sliced tomatoes. Spread the mozzarella. Arrange the anchovy fillets on top, forming a star. Bake and cook for 35 minutes.
Serve hot, warm or cold!
- This recipe, available in small portions (or tarts) will work wonders as an aperitif.
- You can make the shortcrust pastry in the robot. In this case, place 250 g of flour in a blender, add 125 g of butter in pieces. Blend for 15 to 20 seconds until a "sand" forms. Add a pinch of salt, an egg yolk and 5 cl of water.
Mix quickly until a smooth ball of dough forms. Place this ball on a floured work surface, crush it using the palm of your hand. Reform a ball, wrap in cling film and let stand for an hour in the refrigerator.
Spread it out and continue with the recipe.
Crisp, combining the acidity of tomatoes and the salty of anchovies, this tart that evokes the summer that is gone, is sustained in flavor and calls for powerful and warm wines to keep the harmony and warm our hearts. and our bodies at the end of autumn.
However, if you choose a red wine, you should avoid wines that are too tannic, as the salt and acidity of the dish may make it aggressive. Thus, a red Côte de Provence has the necessary roundness and warmth that you will also find in a powerful and heady rosé like a Tavel. If you prefer a white, especially when serving this tart as an aperitif, as suggested, the southern character will be sought and the power of a Costière de Nîmes can then be expressed without fear.
But this occasion can also allow us to play with the contrast offered by the classic alliance of anchovy with the sweetness and fruitiness of a young Banyuls.
Recipe: T. Bryone, Photo: C. Herlédan