Tuna and pepper tart

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tuna and pepper tart

  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 tbsp pine nuts
  • 3 ripe tomatoes, seeds removed and cut into strips
  • 300ml/10fl oz passata
  • pinch cayenne pepper
  • 2 tsp sweet smoked paprika
  • 500g/1lb 2oz ready-made puff pastry
  • 6 jarred piquillo peppers, cut in half
  • 1 x 500g/1lb 2oz tin tuna
  • 1 free-range egg and 1 free-range egg yolk, beaten, for glazing
  • salt and freshly ground black pepper

For the parsley salad

  • 1 tbsp olive oil
  • ½ tsp sherry vinegar
  • 1 bunch fresh flatleaf parsley, leaves left whole
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