Tuna fish Tart

Want a ?quick meal?, something nice and at the same time healthy and affordable and of course other than Indian food? Then, this one is for you!! This is one among those foods that I fix for a ?light? dinner (depends on how big is your stomach, eeeehh?) whenever we tend to have late (3 PM) heavy lunches especially on the week-ends. Usually it is served for an Entrée, but since it has enough dairy products, protein and vegetables, I think it makes a complete meal by itself. I make it very often with different ingredients, because this recipe can be adapted in so many different ways; like for example, I?ve used shallots, bell peppers and tomatoes here (what I had actually in stock), but feel free to vary the ingredients according to your taste buds, like you may substitute tuna with salmon and bell peppers with spinach, the mozzarella with any other cheese and so on?



Ingredients:



230g short crust pastry

150g tuna fish (cooked)

A tbsp of curry powder

Salt and pepper

5 shallots

4 garlic pods

½ of a red bell pepper, ½ of a green bell pepper, ½ of an yellow bell pepper

2 firm tomatoes

200g mozzarella

2 eggs

200ml fresh cream

100ml milk

A pinch of nutmeg powder

Any herbs fresh or dry (I used a mixture of dry herbs from the Provence)

4 tbsp olive oil



Method:



Crumble the fish and keep it aside.

Chop the shallots and the bell peppers finely and crush the garlic pods.

Slice the tomatoes and the mozzarella into round pieces.



Heat the olive oil and stir-fry the shallots, followed b the bell peppers until they ooze out all the moisture. Add the curry powder and fry for half a minute; add the fish and stir fry for a minute and let it cool down.



Place the pastry in a tart pan and flatten it well against the pan. Prick the dough with a fork and add some couscous grains or some breadcrumbs (this prevents the tart to become soft in case the vegetables loose moisture).

Layer the tart with the tuna fish preparation. Arrange the sliced tomatoes on the fish layer, followed by the mozzarella.



In a mixer or in a bowl beat the eggs, milk and cream together along with some salt and pepper and nutmeg powder and pour it over the tart.



Sprinkle some herbs and bake it at 180°C for about 25 to 30 minutes.



Serve it really hot, maybe with a salad :) !!