I used to make my own short crust, two at the time so I have always one spare in the freezer for emergencies. I had one frozen for sometimes now, and thought it might be time to use it before it becomes inedible. I am more into savoury tarts, so vegetable tart it will be!

Ingredients for 6 to 8 portions:

  • 1 short crust
  • 2 courgettes
  • 2 tomatoes
  • 1 shallot
  • 150 g of canned tuna (drained weight)
  • 20 cl of crème fraîche (you can use low fat)
  • 3 eggs
  • 1 tablespoon of mustard
  • 100 g of grated cheddar (or gruyere)
  • A few basil leaves chopped
  • Herbes de Provence (optional)
  • Salt, pepper


  • Preparation: 25 mins
  • Cooking: 30 mins
  • Rest: none

1- Preheat the oven at 200 Celsius degrees. Roll out the pastry and line a greased tart tin (26 cm diameter). Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Spread the mustard evenly, and crumble the tuna all over it.

2- Chop the shallots and put them in a hot pan over medium heat for a few minutes, and set aside.

3- Wash the courgettes, slice them finely and cook them until golden with a little bit of oil (I use 1 teaspoon of oil only) and set them aside. Slice the tomatoes.

4- Spread the shallots evenly over the tuna, then the tomato and courgette slices, alternating them.

5- Beat the eggs with the crème fraiche, the basil, herbes de provence, salt and pepper, and pour over the tart. Sprinkle the cheese all over.

6- Put the tart into the oven for 30 minutes, and dig into it while it is warm. I like it with a fresh simple salad.

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