A French savory tart with tuna, tomato, and Dijon mustard. Subtle herb flavors transport you to the Mediterranean French coast.
Tuna and Tomato come together in this savory French tart recipe.
My mother has been making this for lunch in the summer months and everybody has been enjoying this family recipe.
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Savory tarts are common all over France, just like the Quiche from the Lorraine region.
I don’t really know where the tomato tuna tart originated, but I have always seen my family preparing it up in the North.
The tart crust is first topped with a layer of Dijon mustard, before sliced tomatoes and tuna are layered over each other.
A creamy egg and herb mixture is poured over that, and a cheese topping completes this delicious meal.
Ingredient Notes
- Butter — To grease the tart pan, so that the tart base doesn’t stick to the base. My grandmother used to place a parchment paper between the pan and the crust instead, so that’s also an option. I just grease it with a piece of butter paper.
- Pie Crust — Get an unsweetened pie or tart crust (you can use a homemade one too). Check the size on the packaging, the diameter should fit your tart pan. I use a 12 inch/ 30 cm Le Creuset pan in the pictures, and the crust was 12.5 inches/ 32 centimeter in diameter. You can use an 11,10 or 9 inch pan too (and adjust baking time). The pie crust needs to be left at room temperature for 15 minutes before you can roll it out, after taking it out from the fridge.
- Tomato — You will need about 2–4 tomatoes. It all depends on the size of your tart pan and the size of your tomatoes.
- Eggs
- Thyme Dried
- Parsley or/and Savory Herb — These herbs are optional but add flavor. You can add either parsley or summer savory fresh, or both combined.
- Chives — Fresh, chopped.
- Nut — Grated fine. Essential flavor-giver.
- Salt & Black Pepper
- sour cream — A French, thick, tangy cream. You may substitute with heavy cream, but I highly recommend just getting the real deal if possible.
- Milk — I always use full fat.
- Dijon Mustard — Use only Dijon mustard and not any other mustard paste.
- Canned Tuna — Chunk light tuna in brine or oil. I prefer oil, but I’ll strain the oil and use it in something else, my mother uses tuna in water brine.
- Shredded Cheese — We use Emmental, but you can use mozzarella or any other too.
Process Overview
Step 1
Butter the Tart pan. Place and arrange the rolled out dough into the pan so that it fits in. Cut off excess dough from the border.
Poke with a knife into the dough base all over, so that the steam can escape. Pre-bake (aka blind bake) the tart base.
Step 2
Slice the tomatoes, drain the tuna, keep both separately aside.
Whisk together the eggs, cream, herbs, salt, black pepper, fresh cream, and milk in a bowl.
Step 3
After pre-baking the tart base, spread the Dijon mustard at the base. Layer with tomato slices and canned tuna.
Step 4
Pour the herb egg cream mixture over that and finish with shredded cheese as a topping.
Bake until golden.
📖 Recipe
Tomato Tuna Tart Recipe
A French savory tart with tuna, tomato, and Dijon mustard. Subtle herb flavors transport you to the Mediterranean French coast.
Servings: 8 Slices
Calories: 180kcal
Instructions
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Preheat the oven to 350 Fahrenheit (180 degree Celsius).
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Grease your tart pan with butter.
Butter
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Place and arrange the rolled out pie crust into the tart pan. Gently press the borders against the wall and bottom of the tart pan, and cut off excess dough at the top with a knife.
1 Pie Crust
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Poke into the tart crust with a knife or fork to create small holes so that the steam can escape when blind baking. Blind bake for about 8 minutes at 350 Fahrenheit (180 degree Celsius). Leave to cool a bit after baking blind.
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In the meanwhile, prepare the filling ingredients. Slice the tomatoes and keep aside. Drain the canned tuna and keep aside. Chop fresh cut herbs and other ingredients ready.
2-3 Medium-Large Tomatoes, 5 Ounces Canned Tuna
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In a mixing bowl, combine the eggs, thyme, chives, additional parsley/savory herb, nutmeg, salt, black pepper, crème fraîche and milk with a whisk.
2 Eggs, 1 Teaspoon Thyme Dried, 2 Teaspoon Chives Fresh, 1 Tablespoon Parsley or/and Savory Herb Fresh, Pinch Nutmeg, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground, ½ cup fresh cream, ½ Cup Milk
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Spread the Dijon mustard in the base of the blind baked tart crust.
3 Tablespoons Dijon Mustard
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Arrange the tomatoes and the tuna over that.
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Pour the prepared egg and crème fraîche mixture over the tuna and tomatoes.
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Sprinkle shredded cheese over that.
¼ Cup Shredded Cheese
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Bake at 350 Fahrenheit (180 degree Celsius) for about 30 minutes or until golden baked at the top. Check with a knife if it’s cooked through by poking into the center. If it comes back clean, it’s done, if not, it needs more time.
Notes
I use a 12 inch/ 30 cm tart pan (common size in Europe), but you can use an 11 inch, 10 inch or 9 inch pan too. The trick is to reduce and cut off excess crust. You will also have to adjust the baking time, as it will need more time to cook through completely.
The Parsley and Summer Savory herb are optional. I like the addition, as it adds flavor. You can use either one or combined fresh. Parsley is fairly common but summer savory, not always.
The baking time depends on your oven setting and tart pan size. We universally use a convection oven setting in Europe, and your oven may take more time.
Nutrition
Nutrition Facts
Tomato Tuna Tart Recipe
Amount Per Serving
Calories 180
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 386mg16%
Potassium 125mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Storing
Leftovers can be stored in the fridge for up to 5-6 days in an air tight container.
To freeze, prepare as per the instructions, wrap into aluminum foil and freeze for up to 2–3 months.
