Tuna and Leak Tart

Time: 45 min


Ingredients (four people)

  • 1 roll of ready-made puff pastry
  • 1 can of 160g Rio Mare tuna in olive oil
  • 2 leeks
  • 30g extra virgin olive oil
  • 2 eggs
  • 200ml fresh cream
  • 50g grated Parmesan cheese
  • 50g grated Emmenthal cheese
  • salt


- Line a 24cm cake tin with puff pastry and form nice regular edges by folding over the pastry, and pressing it down along the rim with a fork so that it sticks to the tin. Make a hole in the middle of the pastry so it cooks better and then put it in the oven preheated to 200°C for 15 minutes. 

- Remove tops and outer layers of leaks, slice them and brown in a pan with oil and a little salt until tender. Place leaks in the center of lightly baked pastry and add drained tuna, divided into chunks. 

- Beat eggs with cream and cheese until you get a creamy sauce, then pour over the leaks. 

- Bake for about 20 minutes or until the surface is nice and golden; then remove from the oven. 

- Cool before serving.

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