Tomato Tuna Tart

Tomatoes abound this time of year..and this has to be one of my favorite summer main dish creations.  The basic recipe is a savory cheesecake batter so adding your choice of tuna, shrimp, chicken, crab or lobster works nicely.   This recipe also works for a chilled appetizer.  After baking, cool to room temperature then place in refrigerator until ready for serving.  

Topped with plum tomatoes and ready for oven

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Tomato Tuna Tart

Appetizers, Quiche

1 9 inch pastry; for deep dish pan

8 oz cream cheese; room temperature

1/2 c ricotta cheese; room temperature

1 lg egg

1/4 c heavy cream

1 handful fresh basil; fine chop

1/4 ts cayenne pepper; or to taste

12 oz albacore tuna; drained

10-15  plum tomatoes; sliced, drained

1/2 ts sugar

Lawry's Season Salt; to taste

Preheat oven to 425F.

Line 9" deep dish pie pan with prepared pastry.  Chill until ready for use.

Combine cream cheese, ricotta cheese in bowl.  Stir in egg and heavy cream to combine.  Stir in basil or your choice of herb.  I find tarragon also wonderful.  Add cayenne pepper to taste.

Stir in drained albacore tuna.   Transfer mixture to prepared pastry shell.

Top with sliced, drained plum tomatoes.   Sprinkle sugar over tomatoes. Sprinkle seasoned salt, if desired.

Bake for 40 minutes or until puffed.  This will have a cheesecake texture.  Allow to cool for twenty minutes.  Serve warm or chilled as an appetizer.

Notes:  ©WHStoneman

Yield: 4 servings

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Ready for serving with spring mix, cantaloupe and toast points. 

Don't forget...today is 
National Champagne Day  
That will go nicely with this plate

Bon Appétit

and 

Enjoy YOUR Wonderful World!