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 tuna and have it stocked in my pantry on a regular basis, so I was excited to try this.
Genova tuna is certified wild-caught yellowfin, and it’s poached in pure olive oil and has no preservatives or additives, it’s all good!
The rich olive oil flavored tuna enhances this tart along with the other ingredients I used, tomatoes, green beans, olives, capers, peppers, hard-boiled eggs and roasted red potatoes.
Layered phyllo dough is the base for all the ingredients which get baked into a creamy egg and mustard mixture, this is over the top good!
Make this for your loved ones they’ll be glad you did!
And for your added pleasure, swipe a little pesto on top for a nice finish!
- 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.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
