Tuna and butternut tart

24 January 2017

This simple bake will make for happy tummies after long days at school.

Makes a 23 cm tart Preparation time: 25 minutes Baking time : 55 minutes


  • 1 roll short crust pastry


  • 30 ml (2 t) olive oil
  • 2 leeks, washed and sliced
  • 250 g butternut, cubed and steamed
  • 5 ml (1 t) dried mixed herbs
  • 60 ml (1/4 c) cheddar cheese, grated
  • 2 cans (170 g) tuna, drained
  • 6 eggs
  • 125 ml (1/2 c) cream
  • salt and pepper to taste
  • 30 ml (2 T) parmesan, grated

Preheat the oven to 180°C. Gease a 23 cm tart dish.

1 BASE Line the tart dish with the pastry and bake blind for 10 minutes.

2 Remove the paper and bake open for 5 minutes until cooked.

3 FILLING Heat the oil and sauté the leeks over medium heat for 5 minutes.

4 Add the butternut and herbs and mix well.

5 Sprinkle the cheese over the base of the pastry and top with the butternut mixture and tuna.

6 Mix the eggs, cream and seasoning and pour over the filling.

7 Sprinkle with parmesan and bake in the oven for 35-40 minutes until set.

You may also like:

Easy tuna and rice bake

Butternut tart

Quick and easy vegetable quiche

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