Egg & Tuna Tarts

from Kings of Their Own Ocean

I make variations of these tarts for the “munch table” while waiting for a big feast. They also make a great addition to a brunch meal. Substitute the tuna for salmon for a stronger flavour.

12 frozen tart shells
2 Tbsp olive oil
1 shallot finely chopped
½ tsp za’atar or smoked paprika
5 eggs
180 g can tuna, well drained and flaked
1/3 cup flat-leaf parsley, chopped
2 Tbsp shredded cheese of choice
Pepper and salt
Garnishes: dill, capers, salted cucumber strip, roasted tomatoes, chutney/relish

Thaw tart shells and bake according to package directions.
Sauté shallots in olive oil for 5 minutes or until soft. Add seasoning and continue to cook for 1 minute. Let cool.
Whisk eggs. Add tuna, parsley, cheese and shallots. Season with pepper and salt. Pour the mixture into the tart shells. Sprinkle with more shredded cheese and bake at 350F (180C) for 25-30 minutes or until egg is fully cooked. Serve warm and with your favourite garnish.

Nada’s Tips & Tricks: I change up the protein, spices, cheese and garnishes for variations on these tarts. Its always a surprise!

Contents and images used with permission by Canadian Cookbooks.