Here’s a twist on the traditional Nicoise salad, same ingredients used, but instead of a salad it’s put into a tart form that has a crispy phyllo dough crust. This is wonderful for a brunch or light dinner served with a green salad on the side.
The inspiration for this tart came after I received a beautiful Mediterranean basket filled with Genova tuna and lots of other goodies. I’ve always been a big fan of Genova Tonno and have it stocked in my pantry on a regular basis, so I was excited for the offer ( and you will be too!)
The reason why I personally buy and use Genova tuna in my own kitchen is because it’s certified wild-caught yellowfin, and it’s poached in pure olive oil and has no preservatives or additives, it’s all good!
One lucky reader will receive this beautiful Mediterranean Basket filled with Genova tuna, Pamela Clarks cookbook, Mediterranean Cooking, an olive wood serving board from Sur La Table, a bag of couscous, a nice bottle of wine, cheese, crackers and other Mediterranean pairings like tapenade and pesto.
This giveaway is open to continental US residents only. To enter, leave a comment telling me what your favorite Mediterranean food is. Please leave only one comment per person, no anonymous comments will be accepted as I will need an email address to contact the winner.
Comments will not be accepted after 11:59 p. m. central time Thursday February 12, 2015. Winner will be chosen randomly and announced on Friday February 13, 2015.
If you are reading this via Facebook or are a subscriber through RSS feed you must come and comment on my actual blog to enter the giveaway.
Good Luck Everyone!
Disclosure: I received the same Mediterranean Basket described above and was compensated for my time, all opinions are my very own.
- I used a 7½ x 11½ inch tart pan with removable bottom, if you use a smaller one just adjust the ingredients.
- 1 can of Genova brand tuna packed in olive oil
- 3 hard-boiled eggs, sliced
- yellow, orange and red bell pepper, ¼ each, sliced thin into strips
- olives, pitted and sliced, kalamata or green, a good ½ cup
- capers, 1 or 2 tablespoons sprinkled about
- green beans, precooked, steamed, a good handful
- cherry tomatoes, sliced ½ cup to ¾
- tiny red potatoes, sliced the same size and roasted until slightly golden, 8 or 9 or enough to scatter about the tart pan.
- 6 to 8 layers of phyllo dough, each layer sprayed or brushed with olive oil
- FOR THE CREAM MIXTURE
- 3 large eggs
- 1 cup half and half
- 1 heaping tablespoon Dijon mustard
- salt and pepper to taste
- Spray tart pan with olive oil, layer first sheet of phyllo, fitting it in around the tart pan. Spray or brush layer with olive oil, repeat until all 6 or 8 layers are used, if using a smaller tart pan adjust, keep in mind you want a nice crust that will hold all the ingredients.Place tart pan on top of a baking sheet for easy oven removal.
- Whisk eggs, cream and Dijon together then pour mixture into the tart pan.
- Arrange the ingredients on top of the creamy egg mixture, placing clumps of tuna all around. Arrange as you wish to fill in your pan, pressing down ingredients slightly to anchor into the mixture.
- Bake at 400 degrees for 25 to 30 minutes or until egg mixture has set and phyllo is a nice golden color.