Cucumber and Tuna Tart | Easy French Savory Tart Recipe

This Cucumber and Tuna Tart combines a thin, crispy pizza crust with a creamy tuna filling made with mayonnaise and cream cheese, and topped with fresh cucumber slices. Perfect for brunch, lunch, picnics, and summer entertaining, this easy French-inspired savory tart is light, refreshing, and packed with flavor. Save this recipe for later!

Prep Time 15

Bake / Cook Time 10

Total Time 4 25

Ingredients

Instructions

CRUST PREPARATION

Preheat oven to 400℉/200℃.
Place a pie mold upside down onto a baking sheet.
Roll the pizza on top of the pie mold with the parchment paper facing down. Shape it as much as you can, then cut the extra dough with scissors to give it a round shape.
Pierce the dough with a fork, then brush the top and the sides with olive oil. Sprinkle everything bagel seasoning on top.
1 thin pizza crust, olive oil, everything bagel seasoning
Bake for 10-12 minutes at 400℉/200℃ until golden.
Once ready, carefully remove the pizza crust from the pie mold and peel the parchment paper. Set aside to cool down while preparing the rest.

CREAMY TUNA FILLING PREPARATION

In a mixing bowl, combine the tuna together with the cream cheese, mayonnaise, chopped red onion,chopped chives, lemon zest, lemon juice and red wine vinegar. Mix until well combined. Refrigerate.
3 tins tuna in water, 4 oz cream cheese, 2.65 oz mayonnaise, 1/2 red onion, 1/4 cup chives, 1 lemon zest, 1 Tbsp lemon juice, 1 tsp red wine vinegar

ASSEMBLY

Once the pizza crust has cooled down, spread 1/2 of the tuna preparation.
Cover with one layer of cucumbers slices.
1 English cucumber
Spread the remaining 1/2 of the tuna preparation.
Cover with one final layer of cucumbers slices.
Drizzle a bit of olive oil and sprinkle lemon zest, black sesame, sea salt, and chopped chive.
Serve right away. Enjoy & Bon Appétit!
NOTE: This keeps well in the fridge up to 2 days. The crust with the humidity from the fridge might get a bit softer but after one day, it was still great.