Nicoise Tarts

Name: Nicoise Tarts
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

10 ingredients

5 steps

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

Directions

1

Preheat oven to 400°F. 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.