Tuna and Broccoli Tart

There’s something wonderfully comforting about a Tarte au Thon et Brocolis that just feels like home, doesn’t it? This savory tart combines the delicate flavor of tuna with vibrant broccoli nestled within a buttery, flaky crust. I can almost smell it wafting from the oven as I type – that nutty aroma mingling with hints of cheese and cream. This dish is perfect for a lovely brunch with friends, a cozy family dinner, or frankly, just for treating yourself on a quiet evening… (because who doesn’t deserve a little indulgence?).

Why You’ll Crave It

• It’s a delightful harmony of flavors that pairs so well together – like a warm hug on a plate.
• Flexible! You can easily swap in different veggies or proteins based on what you have at home.
• Fast and simple to prepare, yet it makes you feel like a culinary wizard.
• Great for leftovers! It holds up beautifully, so lunch the next day is just as delectable.
• You’ll impress friends with your baking skills while hardly breaking a sweat in the kitchen.

The first time I made this tart was for a friend’s birthday gathering, and I swear I almost had to wrestle a slice away from my kids… they claimed it as their new favorite!

What You’ll Need

• 1 pie crust: homemade or store-bought, but I highly recommend taking that extra step to make it from scratch if you can—nothing compares to that buttery flakiness.
• 200g canned tuna: drained, and try to pick a good quality; it’s worth it!
• 150g broccoli: steamed and chopped into bite-sized pieces, bright green and cheerful.
• 3 large eggs: the heart of our filling, binding everything wonderfully.
• 200ml cream: gives it that lovely richness—feel free to use half-and-half or milk, but why not treat yourself?
• 100g grated cheese: I’ve used Gruyère, but Emmental works just as delightfully—heap it on for added joy.
• Salt and pepper: to taste, though I usually err on the side of generous here.

Easy How-To

Preparing the Broccoli

Start by cutting your broccoli into small florets—it’s such a vibrant green when you do! Steam them for about five minutes until tender yet still crisp (trust me, we want that bite). Once they’re done, set aside to cool and reflect on their deliciousness.

Good to Know

• Using frozen broccoli? Just make sure to thaw it well and drain any excess water so we don’t end up with a soggy tart.
• Add a sprinkle of fresh herbs, like dill or parsley, into your filling for an extra layer of flavor—it’s like a little surprise!
• Don’t worry about perfectly crimping the edges of your pie crust. Perfectly shaped isn’t — well, perfectly delicious!

Serving Ideas

• This tart is magnificent served warm right out of the oven, but also fantastic at room temperature. Pair it with a simple side salad dressed in lemon vinaigrette for a complete meal.

Top Tricks

• If you want that tart crust to be ultra-crispy, give it a quick blind bake (just poke a few holes in the bottom, cover with parchment and fill with baking weights) before adding the filling.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well! Just ensure you thaw it completely and drain it to prevent any excess moisture from ruining that crust.

What can I substitute for tuna?

If tuna isn’t your thing, canned salmon or some shredded chicken would be delightful substitutes! Feel free to get creative.

How long can the tart be stored?

Your tart will keep in an airtight container in the fridge for up to three days. It reheats beautifully—just a gentle warm in the oven will do.

Can I make the tart crust in advance?

Absolutely! Prepare the tart crust ahead of time and store it in the fridge or even the freezer. Just roll it out before you’re ready to bake.

Is it possible to make this tarte vegetarian?

Yes, indeed! Omit the tuna entirely and load up with more of your favorite vegetables or even extra cheese for richness.

Conclusion

Tarte au Thon et Brocolis, dear friends, is a savory ode to all the comforts of home-cooked meals. This tart is not just easy to whip up—it’s a dish that nourishes, both body and soul. It’s a blend of flavors that you’ll come back to time and time again. Trust me; it’ll grace your table and create lovely moments with family and friends.

More recipe suggestions and combinations

Tuna and Spinach Quiche

Add fresh spinach to your classic quiche recipe for a boost of flavor and nutrition.

Broccoli and Cheese Tart

Combine broccoli with a medley of cheeses—creamy goodness wrapped in crispy pastry!

Salmon and Asparagus Tarte

Swap out the tuna for salmon and toss in some asparagus for a light and fresh take on this tart; it’s perfect for spring gatherings.

Vegetable Medley Tart

How about a colorful mix of seasonal vegetables? Use bell peppers, zucchini, and tomatoes, and don’t hold back on the flavor.

Chickpea and Spinach Tart

For a hearty vegetarian option, replace the tuna with chickpeas and add in vibrant spinach and spices. It’s truly a crowd-pleaser.