Mushroom and heirloom vegetable tart
1️⃣ Roll out the dough and line a tart pan. Prick the base with a fork and bake blind for about 20 minutes, or until golden brown. Let it cool completely.
2️⃣ Slice the cucumber into very thin rounds and set aside.
3️⃣ Prepare the filling: in a large bowl, combine the drained tuna, maquée (yogurt), feta, finely diced shallots, lemon zest, lemon juice, and soy sauce. Season with salt and freshly ground black pepper, then mix until smooth and well combined.
4️⃣ Assemble the tart: spread the tuna mixture evenly over the cooled tart shell. Add the cucumber: arrange the cucumber slices neatly over the filling.
5️⃣ Add the cucumber: arrange the cucumber slices neatly over the filling.
6️⃣ Finish & chill: Top with extra crumbled feta, sesame seeds, and a little fresh lemon zest.
💥 For an even tastier tart, swap the maquée and feta for our cream cheese sold in our fridges, it adds incredible flavor and a wonderfully smooth texture!
✅ 1 shortcrust pastry
✅ 2 cucumbers
✅ 2 canned tuna, drained from Fish 4 Ever
✅ 2 to 3 tbsp fromage blanc "Maquée" from Bioferme (or try our herb cream cheese)
✅ 50 g feta, crumbled (and a bit more for toppings)
✅ 2 shallots, finely chopped
✅ Zest and juice of 1 lemon
✅ 20 g sojasaus
✅ Zout en versgemalen zwarte peper, naar smaak
At The Barn Bio Market, we work hand in hand with producers to bring you quality organic products, always at the best price!
