Recipe: Mediterranean tuna, pepper & courgette tart

Use up storecupboard fish, capers and olives in this super-simple puff pastry tart with cream cheese topping

Ingredients

• 320g pack ready-rolled puff pastry
• 1 tbsp olive oil
• 2 courgettes , coarsely grated
• 150g pack garlic & herb soft cheese (we used Boursin)
• 185g can tuna in spring water, drained and broken into flakes
• 140g ready-roasted peppers , sliced into strips
• 1 tbsp capers in bring, drained
• 8 pitted black olives

  

  1. Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
  2. Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
  3. Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.

  NUTRITION PER SERVING:
  

  546 kcalories, protein 18g, carbohydrate 31g, fat 38 g, saturated fat 10g, fibre 1g, sugar 3g, salt 1.4 g

source: bbcgoodfood.com