Tuna Tartlets

Ingredients

• 220 g flour
• 2 Tbsp grated Parmesan
• 125 g butter
• Salt
• 1 egg
• soft butter (for the molds)
• Flour (for the molds)
• flour (for working)
• 3 spring onions
• 1 can corn (280 g drained weight)
• 1 can kidney beans (240 g drained weight)
• 3 tomatoes
• 1 Garlic clove
• 1 Shallot
• 1 tbsp Olive Oil
• 1 tsp tomato paste
• 200 ml tomato juice
• 1 tbsp freshly chopped herbs (rosemary and thyme)
• Salt
• pepper (from the mill)
• 200 g tuna (canned)
• sugar
• chili flakes
• dill (for garnish)

Instructions

1. 1.

   For the dough, sift flour with Parmesan onto a work surface and form a well in the center. Cut cold butter into pieces and distribute around the flour rim. Sprinkle ½ tsp salt over it and crack the egg into the well. From the center outward, use a pastry cutter or your hands to blend the dough until smooth; add more flour or cold water if needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan. Grease ten small tartlet tins (≈7 cm diameter) with soft butter and dust with flour.

3. 3.

   Roll out the dough on a floured surface and cut into circles that fit the tins. Line the tins, pricking the bottoms several times with a fork. Bake in the oven for 10–15 minutes until golden‑brown. Remove, let cool briefly, then carefully lift out and allow to cool completely.

4. 4.

   For the filling, trim and slice spring onions thinly. Drain corn and beans. Dice tomatoes after removing stems. Peel and finely chop garlic and shallot. Sauté both in hot oil until translucent. Add tomato paste, cook briefly, then pour in tomato juice. Stir in corn, beans, herbs, salt, and pepper; simmer for about 10 minutes. Fold in drained corn, tuna, and spring onions, seasoning with salt, pepper, a pinch of sugar, and chili flakes. Remove from heat.

5. 5.

   Warm the tartlets in the oven if desired, fill them with the mixture, and serve on a plate garnished with dill.