Tuna and Spinach Tart is a savory and delicious tart that’s made with tuna and healthy spinach. Just wonderful for a Sunday brunch or an easy weeknight dinner.
It’s just so nice to have something easy and flavorful ready for dinner, like this Tuna and Spinach Tart. I think you will want to make this for dinner tonight! It’s a delicious savory tart perfect made with a homemade crust (the crust truly makes it even more delicious!)
Tuna and Spinach Tart
We always have canned tuna on hand and use it in so many different recipes. My favorite way to enjoy it is in a simple tomato sauce. We make it so often I’m surprised I haven’t posted the recipe here yet to share with all of you! They have a really nice brand in olive oil at our local Publix supermarket. Sometimes we also have the really nice Sicilian tuna in olive oil.
In Italy it’s called a torta salata and my mother-in-law Teresa is the savory tart queen! She makes the most interesting combinations. Most of the times she uses a ready made crust that she finds at her local market. The pie crust recipe I used for this tart is homemade and is so loved. It’s so easy to put together and also easy to work with! Here is the Salmon and Spinach Tart recipe we also make pretty often.
This recipe was put together in a quick way when I was thinking of something spring like to have at room temperature for dinner. We had a busy night last week where everyone was going in different directions. We were going over dinner options and I wanted to make some things that were filled with vegetables.
The plan was to make things that could be left out to cool while we went on to do our afternoon. I had my canned tuna and a bag of spinach that needed to be used up fast. I knew they would go together just perfectly in this savory tart.
If you don’t have time or desire to make your own pie crust, use your favorite ready made pie crust! Keep it simple!! Pasquetta is Easter Monday and it is a major holiday all over Italy. Everyone goes on a picnic and enjoys the lovely spring weather. This is the sort of recipe you would make to enjoy on your Italian picnic!!
HOW DO YOU MAKE A SAVORY TART?
We had fresh canned tuna, spinach, Italian parsley, thyme (you could use tarragon if you have it on hand), onion and garlic. I just. Once I put together my tart crust to chill in the fridge, it was time to make the filling.
The filling comes together pretty quickly. The dough is pretty easy to work with and forgiving. If it breaks while you’re placing it in your tart pan, you could press the broken pieces together. The most important thing is to fill the tart pan with the dough. It doesn’t matter how pretty it is on the inside as it will be covered with the filling and will bake up fine.
The first thing to do is place the tuna and other ingredients in the tart shell and then add in the egg mixture. Now I did make this tart with vegan butter sticks and I made the filling with almond milk for my dairy free family member.
I have made it with milk and cream and I did not notice any texture difference using the dairy free milk. Add salt and pepper to your taste. The perfect dish to eat with a side salad and it’s perfect even on its own!
How do you store leftovers of this savory tart?
This savory tart is easy to store. As soon as it’s completely cooled down, wrap it in foil paper and place in the fridge for up to 3 days. Or you could place in an airtight container for up to 3 days.
DID YOU MAKE THIS RECIPE?
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Originally published April 17, 2019 and updated on March 22, 2021.
Tuna and Spinach Tart
- 2 teaspoons cold water
- 1 teaspoon cold cider vinegar
- 1 1/2 cups all-purpose flour plus more for surface
- 1/2 teaspoon salt
- 4 ounces 1 stick cold unsalted butter cut into small pieces
- 4 ounces cold cream cheese cut into small pieces
- 1 Tablespoon olive oil
- 1 small onion chopped
- 1 clove of garlic chopped fine
- 1 cup good quality canned tuna in olive oil broken into small pieces
- 2 cups spinach cooked and cut into pieces make sure all excess water has been squeezed from the spinach
- 1 teaspoon fresh thyme
- 1 Tablespoon chopped fresh Italian parsley
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- salt and pepper to taste
- Preheat oven to 375 F. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
- Add olive oil to frying pan on medium-high heat. Add the onion and cook until soft and lightly colored (about 7 minutes). Be sure to stir the onions occasionally. Add thyme, salt, and some crushed pepper. Towards end of the cooking, add in the tuna and spinach. Cook for about another 2 minutes.
- While this cooks, in a medium sized bowl whisk eggs with cream and milk. Add a little salt and pepper. Stir in the cooled tuna mixture.
- Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan. Pour in the egg mixture. Place the tart pan over a foil lined cookie sheet.
- Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.