Name: Antipasto vegetable and tuna tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 3 sheets frozen butter puff pastry, thawed; 1 cup bought fresh basil dip; 425 gram can tuna in oil; 2 cup drained antipasto vegies, thickly sliced; 125 gram mozzarella cheese, sliced into rounds; 2 teaspoon poppy seeds; 50 gram baby rocket leaves

Antipasto vegetable and tuna tart

This delicious tuna and vegie tart is the perfect savoury dish to bring along to a morning or afternoon tea.

Serves 6

Prep

15M

Cook

40M

Total

55M

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Ingredients

3 sheets frozen butter puff pastry, thawed

1 cup bought fresh basil dip

425 gram can tuna in oil

2 cup drained antipasto vegies, thickly sliced

125 gram mozzarella cheese, sliced into rounds

2 teaspoon poppy seeds

50 gram baby rocket leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 33x28cm slice pan.

2.Place pastry sheets on a board, overlapping each one by 5cm, to produce a long rectangle. Transfer pastry rectangle to prepared pan; pastry will overhang edges. Spread basil dip along centre of pastry, leaving a 5cm border around edges.

3.Drain tuna, reserving oil from can. Flake tuna into large pieces; scatter over pastry base. Top with antipasto vegies, then mozzarella. Fold in edges of pastry to partially cover filling. Drizzle with 2 tablespoons of the reserved tuna oil.

4.Sprinkle pastry with poppy seeds. Bake for 35-40 minutes or until browned, puffed and cooked. Stand in pan for 5 minutes. Scatter rocket over top. Serve warm.

Vegetarian option: Replace tuna with 3 sliced hard boiled eggs.
Note

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Ingredients

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