Tuna, Red Pepper and Olive Tart

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Tuna, Red Pepper and Olive Tart

Ideal for a quick light summer treat.

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Instructions

  1. 1

    Preheat oven to 200*C/gas mark 6. Cut the pastry into 4 discs approximately 10cm/4” wide.


  2. 2

    Heat the olive oil in a large frying pan, add the onions and cook over a low heat for 10-12 minutes or until soft and golden. Add the vinegar and cook for 2 more minutes, allow to cool.


  3. 3

    Put the pastry discs onto a non stick baking tray. Divide the onion mixture between each, leaving a 1 cm border to allow the pastry to puff up. Bake in the oven for 10-12 minutes or until puffed up and golden brown.


  4. 4

    Mix the black olives, rocket, red peppers and tuna together and season lightly. Once the discs of pastry come from the oven spoon the tuna mixture on top and serve straight away.


Ingredients

  • 375g ready rolled puff pastry
  • 2 tbsp olive oil
  • 2 large onions , finely sliced
  • 1 tbsp balsamic vinegar
  • 1 good handful black olived, halved
  • 1 handful rocket or watercress leaves
  • 2 tbsp sliced roasted red peppers (from a jar)
  • 2 x cans John West No Drain Less Mess Tuna

Serves 4

Total time required Total time:

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Recipe published with permission of John West.

John West

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