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French cucumber and tuna tart

French Cucumber and Tuna Tart

Crispy tart shell filled with creamy tuna salad and topped with thinly sliced cucumber, lemon and sesame seeds
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Prep Time 1 day 50 minutes
Cook Time 30 minutes
Total Time 1 day 1 hour 20 minutes
Course Appetizer, Lunch, Main Course
Servings 8 servings

Ingredients
  

For the crust:

  • 1 1/3 cup AP flour
  • 1/2 tsp kosher salt
  • 7 tbsp unsalted butter cut into cubes and very cold
  • 4 tbsp ice water

For the tart:

  • 2 cans tuna drained well
  • 1 package herb and garlic boursin room temp
  • 4 oz cream cheese softened
  • 1/2 large red onion minced
  • 1/4 cup chives sliced
  • 1 tbsp lemon zest
  • salt and pepper to taste
  • thinly sliced cucumber
  • fresh lemon juice for the top
  • sesame seeds

Instructions
 

For the crust:

  • Whisk together the flour and salt. Using your hands and working quickly, break up the butter cubes into the flour mixture until you have some mixed in and some in pea sized clumps. Drizzle the water over and and mix with a bench scraper by folding the mixture over onto itself and pressing down with your palm.
  • You want to keep the butter cold during all of this, so handle the dough as little as possible. If the dough seems really dry and isn't coming together, drizzle over a bit more water. Once the dough sticks together, fold it onto itself a few times, then shape into a round and wrap in plastic wrap. Place in fridge at least 1 hour up to overnight.
  • When ready to use, flour a counter top and roll the dough into a circle about 1/8 inch thick and a bit larger than your tart pan. I used a 9 inch tart pan. Roll dough around the rolling pin and transfer to the tart pan making sure to get dough fully into the bottom edges. Roll over the top with the rolling pin to cut off the excess. Prick the bottom with a fork and place in fridge for 1 hour. Preheat the oven to 350 and place tart into freezer for 15 minutes, then fill with parchment and pie weights or beans.
  • Bake for 20 minutes or until the edges start to slightly brown, then remove the parchment and bake until the bottom is fully set.
  • Remove and fully cool.

To make the tart:

  • Combine the drained tuna with the other ingredients except the cucumber, lemon juice and sesame seeds and mix well. Season with salt and pepper. Fill the cooled tart crust and then top with thinly sliced cucumber. Drizzle over fresh lemon juice and top with sesame seeds. Cut into wedges and serve.
Keyword Appetizer, Lunch, Main Dish, Seafood
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