Tuna & Tomato Tart

I wanted to play with some puff pastry for a light lunch – but since I didn’t want to turn the oven on, this tuna and tomato tart is a great toaster oven recipe to the rescue! 
 
Puff pastry is hands-down one of my favorite pre-made bread-y things. I’ve always been a pie > cake girl – I absolutely love flaky pastry things! These days, it’s so easy to find it pre-made at your local grocery store in the frozen section. It’s roughly the same price as those “croissants” that come in a cardboard tube that you pop to open, and it’s infinitely flakier. I seriously recommend keeping some puff pastry in your freezer. 
 
Tuna, tomato, and cheese makes this closer to a fancy-fied open-face tuna melt; it’s absolutely delicious. Once you get your hands on some puff pastry, you can totally make your own version – do it like a pizza or a cheesesteak – the possibilities for savory pies is endless, and I promise it’ll be a mini-upgrade for those date nights or self-care nights. Perfect with a beer – or in my case, a ginger cinnamon iced tea.  

For an additional recipe using puff pastry (and a great way to use the other half of your puff pastry sheet!), check out my Sweet Palmiers recipe – it’s perfect as a bite-size dessert!

Ingredients

• 1 Sheet Puff Pastry 
• 1 Tbsp Dijon Mustard 
• 2 Tblsp Crème Fraiche (can substitute sour cream) 
• 1 Pouch Chunk Light Tuna 
• 1 Tomato 
• Capers  
• Shredded Cheese   

Directions

Unroll refrigerated puff pastry sheet onto counter, and cut in half. You could technically use the full sheet, but since we’re making a single portion, half of one sheet works perfectly. If you’re making two single portions (like for a date night), use two separate halves. Place on a baking sheet.

Score an “crusty edge” into the puff pastry sheet by slicing a smaller rectangle into the dough. Don’t cut all the way through (don’t cut into the baking sheet!) – half way through is more than deep enough.

In a small bowl, combine 2 tablespoons of crème fraiche or sour cream and 1 tablespoon of Dijon mustard, and spoon the mixture right onto the puff pastry (inside the rectangle you’ve scored).

Top the mixture with drained tuna (those store-bought pouches are perfect, but you can also just drain a can of tuna first) to your preference. A quarter of a pouch / can works best per pastry.

Slice a tomato and add the slices on top of the tuna, and top the tomatoes with capers to your liking.

Top the entire thing with shredded cheese – lighter cheeses work best here, such as mozzarella, Monterey Jack, provolone, or an Italian blend, but if you want to go the “old-school American diner tuna melt” direction, a sharp cheddar works too…but if you do, I’d maybe leave out the capers.

Place in an oven or toaster oven at 400F degrees for 15-20 minutes, until the puff pastry is golden brown and the cheese is nicely melted.

Serve on a plate, and enjoy! This tuna and tomato tart is also great as a picnic item – it’s definitely tasty both right out of the oven, or at room temperature once it’s cooled. This goes great with a light green salad as a side.