Sweetcorn, Tuna Puff Pastry Tart… By Lucy Simmons

By lucy  ,   ,

June 9, 2014

This is perfect for a simple lunch or a picnic with friends. The lovely homemade flaky pastry tastes so good with the tuna and sweetcorn. I served it today with some crunchy coleslaw and it was an amazing lunch that we all shared together. So play and add your favourite ingredient savoury or sweet, enjoy!

  • Prep: 45 mins
  • Cook: 25 mins
  • Yields: 4


250 Grams Strong flour

225 Grams Cold butter

150 ml Water

370 Grams Tuna in spring water (drained)

160 Grams Sweetcorn

3 tbsp Crème fraîche

50 Grams Cheddar cheese

1 Handful Chives

Freshly milled black pepper


First, make the puff pastry so it has time to chill and bake before putting the spread on top.

Step 1.  Put the flour and a pinch of salt in the food processor.  Turn it on and steadily pour in 150ml of water.  When the dough comes together, cover it with cling film and chill for 20 mins.

Step2.  Lightly flour your work surface and roll the dough into a square.  Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin.  Cut the butter in half and repeat the process until the butter is pliable but still cold.  Reshape roughly to the size of a postcard. This is like maths at school !!!!

Step 3.  Put the butter in the centre of the pastry and fold over the right and left sides of the square, overlapping in the middle.  Press the dough with your rolling pin to make it longer and then lightly mark it into thirds.  Fold the bottom third up to cover the middle third and the top third down.  Seal the dough gently by pressing down on the edges with your rolling pin.  Give the dough a quarter turn.

Step 4.  Roll the dough out to a square, keeping the edges square and the sides straight.  Mark the dough into thirds again, fold the bottom third up and the top third down.  Seal the edges and give the dough a quarter turn.  Repeat one more time, cover and chill for 20 mins.

Repeat step four twice more, chilling each time.  Chill for one hour before using.

Starting to make up the tart.

Preheat the oven to 220C/200C fan/ gas 7 and lay the pastry onto the baking tray, pinch up the edges so it creates a crust to hold your filling.  Place the pastry in the oven for 10-15 minutes.

While it's cooking mix the tuna and sweetcorn in a bowl and season with black pepper.

Take the pastry out of the oven and press the centre down with a fork because it will have puffed up while cooking.  Spread the crème fraîche over the centre, spoon the tuna mix on top and finally sprinkle over the cheese.  Bake for 10-15 mins more, until golden, puffed up and cooked though.  Garnish with snipped chives, slice into quarters when cooled and serve with a green salad and  fresh homemade crunchy coleslaw.  Perfect for a weekend lunch or picnic with friends.


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