THE DAIRY KITCHEN Tuna and Asian Green Tart


Serves 8
Difficulty Easy
Preparation 20 MINS
Cooking 50 MINS
This no-rolling cheese pastry makes short work of this tart. The fresh tuna and asian greens are set in the most amazing savoury custard filling - rich and creamy.


Cheese Pastry

225g plain flour
100g grated cheddar cheese
120g chilled unsalted butter, chopped
20ml chilled water


30g unsalted butter, extra
3 red shallots, finely chopped
100g gai larn (or other Asian greens), trimmed
3 eggs, lightly beaten
200ml sour cream
90ml milk
15g finely chopped coriander
300g raw tuna, cut into 2cm cubes


  1. Place all cheese pastry ingredients in a food processor and pulse until mixture resembles fine breadcrumbs. Pour into a buttered 28 x 20cm rectangular loose-bottomed tart pan and press over the base and sides. Chill for 30 minutes.
  2. Heat butter in a frying pan over medium heat and cook the eschallots for 3-5 minutes or until softened but not browned. Add gai larn and 2 tablespoons water and cook for 5 minutes or until wilted. Remove from heat and cool.
  3. Whisk together eggs, sour cream, milk and coriander and season to taste. Spread gai larn mixture and tuna over tart shell. Pour in the egg mixture. Bake at 180°C for 45 minutes or until just set. Serve warm.

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