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
Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the pine nuts, tomatoes and passata and cook for a couple of minutes. Add the cayenne, and smoked paprika and season with salt and pepper. Leave to cool completely.
Preheat the oven to 210C/190C Fan/Gas 6.
Roll the pastry into one large rectangles, trim the edges and keep the strips. Place the pastry onto a lined baking sheet, and use the trimmings to create a border, using the egg yolk to wash to stick the trimmings to the pastry base. Fill the base of the rectangle with cold filling, lay the peppers over and flake the tuna. Brush the border with the rest of the egg wash and bake for around 20 minutes, until the pastry is golden and risen.
While the tart is cooking, mix the olive oil and vinegar in a bowl and season with salt and pepper. Dress the parsley leaves in the dressing.
Allow the tart to cool and then cut into squares and serve with the dressed parsley on top.
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