Tuna tart with butternut squash, spinach and hazelnuts
Make a delicious tuna tart with the sweet flavours of autumn: comforting and perfect for the season!
4 à 6
people
10 min
preparation time
45 min
cooking time
All ingredients
1 tin of 80 g la belle-iloise flaked Tuna with olive oil
1 tin of 139 g la belle-iloise Albacore (Germon) Tuna "au naturel"
1 shortcrust pastry
Half a butternut squash
100 g fresh spinach
A few hazelnuts
1 tablespoon olive oil for cooking
Let's get started
Total time
55 min
Preparation
10 min
Cooking
45 min
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Step 1Cut up the vegetables and pre-cook them in a saucepan for about 10-15 minutes in the olive oil
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Step 2Preheat the oven to 180°C
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Step 3Make the Béchamel sauce: melt the butter in a saucepan, add the flour and mix gently. Add the milk gradually and the bechamel. Add the salt and nutmeg
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Step 4Line a mould with the shortcrust pastry (a tart ring for 4 to 6 people)
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Step 5Add the garnish in stages: spread the pre-cooked vegetables, add a tin of tuna flakes in olive oil, pour over the béchamel sauce, add small pieces of albacore tuna au naturel, and finally sprinkle with the roasted hazelnuts
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Step 6Bake the tart for 30 minutes at 180°C
Tips
You can use Albacore (Germon) tuna "au naturel" or flaked tuna with olive oil.
Other ideas
to capsize your taste buds
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