Mediterranean Tuna, Pepper and Courgette Tart

This Mediterranean Tuna, Pepper and Courgette Tart combines the rich flavors of tuna with the sweetness of roasted peppers and the subtle freshness of courgettes, all encased in a flaky pastry. The addition of herbs and spices enhances the traditional flavors, while a hint of lemon zest adds a creative touch. Perfect for a light lunch or as a starter, this dish is both satisfying and appealing, meeting dietary preferences for a pescatarian diet.

Ingredients:

• 1 sheet of puff pastry
• 1 can of tuna in olive oil, drained
• 1 medium courgette, thinly sliced
• 1 red bell pepper, roasted and sliced
• 2 eggs
• 100 ml of heavy cream
• 50 g of feta cheese, crumbled
• 1 tablespoon of fresh dill, chopped
• 1 tablespoon of fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry and fit it into a tart pan. Prick the bottom with a fork and bake for 10 minutes until lightly golden.
3. In a bowl, whisk together the eggs, heavy cream, lemon zest, dill, parsley, salt, and pepper.
4. Spread the drained tuna evenly over the tart base, followed by the sliced courgette and roasted red peppers.
5. Pour the egg and cream mixture over the vegetables and tuna, ensuring an even distribution.
6. Sprinkle the crumbled feta cheese on top and drizzle with a little olive oil.
7. Bake in the oven for 25-30 minutes, or until the filling is set and the top is golden.
8. Allow to cool slightly before slicing and serving warm or at room temperature.