Savory tuna and cucumber tart: A delightful twist for gatherings

Tarts don't always have to be made with fruits and pudding—they taste just as good, if not better, in a savory version. Preparation is quick—you just need to pre-bake the crust, and the filling is served cold. The cucumber adds freshness and lightness to the entire dish.

A savory tart with a crispy crust is perfect for a light lunch or to impress during a gathering with friends. It looks delicious, and the recipe is straightforward. You can use either store-bought crust or a tried-and-true homemade recipe. Be sure to skip adding sugar to the crust, as the tart is meant to be savory.

The taste of tuna pairs excellently with creamy cream cheese, and the unusual addition of honey enhances the whole dish. You can even bake the crust a day ahead—it keeps well in the refrigerator. The tart is also best eaten slightly chilled, making it an ideal snack for a warm day.

Ingredients:

• 1 pie crust
• 1 green cucumber
• 2 tablespoons melted butter
• 0.7 oz sesame seeds
• 8.8 oz canned tuna
• 14.1 oz cream cheese
• 1/3 bunch chives
• 1 tablespoon honey
• 1 tablespoon salt
• 1 tablespoon olive oil

Instructions:

Step 1. Flip the tart pan upside down and place the pie crust on it. Fold the overhanging edges, prick the crust with a fork, and brush it with melted butter. Sprinkle with sesame seeds and place it in an oven preheated to 390°F for 20 minutes.

Step 2. Drain the tuna and transfer it to a bowl. Add the cream cheese, chopped chives, salt, honey, and olive oil, and mix thoroughly.

Step 3. Once the tart is baked and cooled, remove the pan. Fill the crust with half of the filling, layer cucumber slices, fill with the remaining filling, and then top with more cucumber slices. Garnish with sesame seeds. Enjoy!