Name: Nicoise Tarts
Yield: 4 servings
Ingredients: 1-2 None sheets frozen puff pastry; 4 None new potatoes, quartered; 1 x 5 oz can tuna in oil, drained, flaked; 1/4 cup mayonnaise; 1 tbsp lemon juice; 2 tsp Dijon mustard; 3.5 oz green beans, sliced, blanched; 5 oz cherry tomatoes, halved; 1.25 oz pitted black olives, halved; 1/4 cup parsley, chopped

Servings: 4 persons

1-2 None sheets frozen puff pastry
4 None new potatoes, quartered
1 x 5 oz can tuna in oil, drained, flaked
1/4 cup mayonnaise
1 tbsp lemon juice
2 tsp Dijon mustard
3.5 oz green beans, sliced, blanched
5 oz cherry tomatoes, halved
1.25 oz pitted black olives, halved
1/4 cup parsley, chopped

1
Preheat oven to 400u00b0F. Lightly grease recesses of a Texas muffin pan.
2
Cut pastry into 6 even squares large enough to line the muffin molds. Prick bases with a fork. Bake 10-12 minutes, until puffed and golden. Using a fork, lightly flatten pastry in centers. Cool completely in pan.
3
Meanwhile, cook potatoes in a saucepan of boiling water on high 5-6 minutes, until tender. Drain and refresh in cold water.
4
In a bowl, combine potatoes, tuna, mayonnaise, lemon juice and mustard. Season to taste. In a separate bowl, combine beans, tomatoes, olives, and parsley.
5
Spoon tuna filling and mixed vegetables into tarts. Serve with extra tuna mixture on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Nicoise Tarts

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