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
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