Potato tart with tuna, chorizo and black olives

Potato tart with tuna, chorizo and black olives

8saves
1hr45min


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About this recipe: This pizza-style tart uses potato pastry as a base, and this recipe can be found on this site. It is then topped with an appetising mélange of tuna, spicy chorizo sausage, peppers and olives. Toppings can easily be varied to include your own favourites. Serve with a salad – watercress and cherry tomato is good – for an easy family meal.

Norma MacMillan

Ingredients
Serves: 4 

  • 1 quantity Herbed potato pastry, flavoured with 1 tbsp chopped fresh basil (see recipe on this site), chilled for 30 minutes
  • Tuna and chorizo filling
  • 8 shallots
  • 100 g (3½ oz) chorizo sausage, thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 140g (5 oz) tomato passata
  • 1 can tuna in spring water, about 200g, drained and flaked
  • 30 g (1 oz) stoned black olives, halved

Method
Prep:1hr30min  ›  Cook:15min  ›  Ready in:1hr45min 

  1. Preheat the oven to 190°C (375°F, gas mark 5). For the filling, place the shallots in a heatproof bowl and pour over enough boiling water to cover. Leave for about 5 minutes, then drain. When the shallots are cool enough to handle, peel and quarter.
  2. Place the potato pastry dough on a non-stick baking sheet and roll out to a 28 cm (11 in) round. Bake for 20–25 minutes or until light golden.
  3. Meanwhile, gently cook the chorizo in a non-stick frying pan. When the oil starts to run from the sausage, add the shallots and cook for 2–3 minutes or until the shallots are glazed. Add the red and yellow peppers, and cook for a further 1–2 minutes to soften.
  4. Spread the passata evenly over the surface of the pastry round, leaving a border clear. Top with the shallot, pepper and chorizo mixture. Scatter over the tuna and olives.
  5. Bake the tart for 15 minutes or until the exposed edge is golden brown. Serve hot, cut into wedges.

Another idea

For a potato tart with sardines and red onion, spread the tomato passata over the surface of the potato pastry base, then top with 1 red onion, thinly sliced, and 1 seeded and thinly sliced red or yellow pepper. Drain 2 cans of sardines in olive oil, about 120 g each, and flake into large pieces. Scatter over the tart together with 6 thinly sliced midget gherkins. Bake as in the main recipe.

Plus points

Potatoes are a classic source of starchy carbohydrate for everyday meals. Their value as a nutritious and satisfying food was appreciated during the Second World War when the Ministry of Food made sure that they did not become rationed. * Processed tomatoes in passata contain a high amount of lycopene, a red carotenoid pigment that helps to protect against heart disease and some forms of cancer. * Chorizo is quite high in fat, but as the paprika-flavoured oil oozes out on cooking, no extra oil need be added to the pan for glazing the shallots.

Each serving provides

A, B12, C, selenium * B6, folate, niacin * B1, E, calcium, copper, iron, potassium, * zinc

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