Pepper and Tuna Tart

The pepper and tuna tart is a savory dish, perfect for a light lunch or an elegant dinner. This simple recipe will bring a Mediterranean flavor to your plate, and the combination of vegetables and tuna will surely delight the taste buds of your loved ones. I propose a detailed, step-by-step approach to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

### Ingredients

For the tart dough:
- 100 g butter (or margarine)
- 2 egg yolks
- 1 whole egg
- 50 ml milk or cream
- 250 g flour
- A pinch of salt

For the filling:
- 2 red peppers
- 2 yellow peppers
- 1 can of tuna (about 250 g, drained)
- 4 eggs
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 bay leaves
- Fresh thyme (or dried, as preferred)
- Salt and pepper, to taste

### Preparation

1. Preparing the dough:
In a large bowl, add room temperature butter cut into cubes, egg yolks, the whole egg, and milk or cream. Mix all the ingredients with a spatula or using a hand mixer until a homogeneous mixture forms. It is important not to overwork the dough, as you want to achieve a tender texture.

2. Chilling the dough:
Once you have obtained the dough, form it into a ball and wrap it in plastic wrap. Place it in the refrigerator for about 30 minutes. This step is essential for obtaining a firm and easy-to-handle tart base.

3. Preparing the filling:
While the dough is cooling, you can prepare the filling. In a large skillet, heat the olive oil and add the finely chopped onion. Sauté the onion over medium heat until it becomes translucent, then add the diced peppers. Cook the vegetables for 5-7 minutes until softened, then add the drained tuna, bay leaves, thyme, salt, and pepper. Mix well and let the composition cool.

4. Assembling the tart:
Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and roll it out on a floured surface to obtain a sheet about 3-5 mm thick. Transfer the dough to a tart pan (24-26 cm in diameter) and trim off the excess dough.

5. Adding the filling:
In a separate bowl, beat the 4 eggs and add them to the vegetable and tuna mixture, stirring well. Pour the filling evenly over the tart base.

6. Baking the tart:
Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the surface becomes golden. Check with a toothpick; if it comes out clean, the tart is ready.

7. Serving:
Allow the tart to cool slightly before slicing. You can serve it warm or at room temperature, alongside a fresh salad for a delicious contrast.

### Practical tips

- Ingredient variations: You can experiment with other vegetables, such as zucchini or mushrooms, or you can replace tuna with salmon or chicken to customize the recipe.
- For a more intense flavor: Add some Kalamata olives or feta cheese to the filling to enrich the aroma.
- Cook in advance: The tart keeps well in the refrigerator for 2-3 days and can be reheated, making it ideal for meal prep.

The pepper and tuna tart is a quick and tasty dish, perfect for any occasion. Don't hesitate to put your personal touch on the recipe!

 Ingredients: Dough for the tart: 100g butter or margarine, 2 egg yolks, 1 whole egg, 50ml milk or cream, 250g flour. Filling: 2 red peppers, 2 yellow peppers, 1 can of tuna, 4 eggs, 1 finely chopped onion; 2 tablespoons of oil; 2 bay leaves; thyme; salt, pepper.