Savory tarts steal the spotlight: Tuna and cucumber delight

Tarts don't always have to be made with fruits and pudding—they taste just as good, if not better, in a savoury version. Preparation is quick—you just need to pre-bake the crust, and the filling is served cold. The cucumber adds freshness and lightness to the entire dish.

A savoury tart with a crispy crust is perfect for a light lunch or to impress during a gathering with friends. It looks delicious, and the recipe is truly simple. You can use either store-bought crust or a tried-and-tested homemade recipe. Be sure to skip adding sugar to the crust, as the tart is meant to be savoury.

The taste of tuna pairs excellently with creamy cream cheese, and the unusual addition of honey enhances the whole dish. You can even bake the crust a day ahead—it keeps well in the refrigerator. The tart is also best eaten slightly chilled, making it an ideal snack for a warm day.

Ingredients:                                      

• 1 pie crust,
• 1 green cucumber,
• 2 tablespoons melted butter,
• 20 grams sesame seeds,
• 250 grams canned tuna,
• 400 grams cream cheese,
• 1/3 bunch chives,
• 1 tablespoon honey,
• 1 tablespoon salt,
• 1 tablespoon olive oil.

Instructions:

Step 1. Preheat the oven to 200°C. Flip the tart pan upside down and place the pie crust on it. Fold the overhanging edges, prick the crust with a fork, and brush it with melted butter. Sprinkle with sesame seeds and bake for 20 minutes.

Step 2. Drain the tuna and transfer it to a bowl. Mix thoroughly with the cream cheese, chopped chives, salt, honey, and olive oil.

Step 3. Once the tart is baked and cooled, remove the pan. Fill the crust with half of the filling, layer cucumber slices, fill with the remaining filling, and then top with more cucumber slices. Garnish with sesame seeds. Enjoy!