THE DAIRY KITCHEN Tuna and Asian Green Tart
By THE DAIRY KITCHEN
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 Pastry225g plain flour
100g grated cheddar cheese
120g chilled unsalted butter, chopped
20ml chilled water
Filling30g unsalted butter, extra
3 red shallots, finely chopped
100g gai larn (or other Asian greens), trimmed
3 eggs, lightly beaten
200ml sour cream
15g finely chopped coriander
300g raw tuna, cut into 2cm cubes
- 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.
- 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.
- 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.