Tarte Provençale au Thon et aux œufs/Provencal Tuna and Egg Tart Recipe

This is amazingly simple, yet filling and delicious. Serve hot, warm or room temperature. It goes best with a crisp green salad. We first made this for Ash Wednesday. You can use a regular pie (pate brisee crust instead of the puff)

Serves 4-6

1 package of puff pastry

1 tablespoon/15ml flour

1 egg with 1 teaspoon/5ml water, beaten together

2 tablespoons/30ml olive oil

1teaspoon/5ml salt

1/2 teaspoon/2ml ground pepper

1 red bell pepper, seed, removed and cut into strips

2 small or 1 large yellow onion sliced

2-3 cloves garlic, minced

2 (4) ounce/113g tuna fillets, cut into chunks

1 lemon, zested and juiced

4 eggs

Small handful parsley, coarsely chopped for garnish

Preheat oven to 425F/218C/Gas 7

Roll out 1 sheet of the puff pastry to fit an 11 x 7 inch/28 x 17 cm tart pan with a removable bottom ( if you don’t have one that’s ok use a pie tin or a small baking tray. Trim the remainder and place into strips to make a border for the tart. If you don’t have enough use the second sheet and cut a rectangle out of the center leaving 1 inch/2.5 cm hollow rectangle. Brush the border with the beaten egg. Prick the base with a fork to inhibit rising (you only want the border to rise. Place in preheated oven and bake for 10-12 minutes until puffed and golden brown. Remove from oven and lower the heat to 375F/190C/Gas 5. While dough is baking sautee the peppers and onions for 2-3 minutes add the garlic and sautee for another 45 seconds to 1 minute. Stir in the lemon zest and 1/2 of the juice. Place the onion mixture in the baked tart shell. Evenly place the tuna. Make four (4) wells in the onion mixture carefully crack the eggs placing on in each well. Put the tart back into the oven for 10 - 15 minutes. You want the whites of the eggs to be just set. They will continue to cook once resting out of the oven. We prefer the tuna to be medium rare to rare.

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