Poppy Seed Tarts with Tomato and Tuna
- 5 1/3 ounces bread flour (150 g)
- 1 pinch salt
- 1 3/4 ounces butter (50 g)
- 1 3/4 ounces oatmeal (50 g)
- 1 tablespoon poppy seeds
- 5 tablespoons water
- 8 3/4 ounces fresh white tuna fillet (250 g)
- espelette pepper
- 1 handful wild arugula
- 12 salted anchovy fillets
Step 1: Dough
Combine the flour and salt in a bowl. Make a well and add the cubed butter. Rub well with the fingertips until the mixture has the consistency of coarse breadcrumbs.
Add the oatmeal and poppy seeds. Gradually add 5 tablespoons of water, and knead to form a dough.
Shape into a ball and leave to rest for 30 minutes at room temperature.
Step 2: Topping
Cut the tuna into thin slices, and season with Espelette pepper.
Rinse the arugula and anchovy fillets.
Preheat the oven to 350°F (180°C).
Roll out the pastry into a circle 2 mm thick. Cut into quarters, and arrange on a baking tray, placing a small coffee cup on top to create a hollow in the centre.
Bake for 10 to 12 minutes until the pastry is golden.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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