Little tuna and tomato tartlets

Little tuna and tomato tartlets

Half-Hour Hungries
30 mins
Cooking time
30 mins
Mark Roper

These tartlets are great for a party, as an entrée or even as a quick after-school snack. You can vary the filling in these tarts – try experimenting with different flavour combinations!


Quantity Ingredient
1 teaspoon butter
3 x 24 cm squares ready-made puff pastry, thawed
2 eggs
185g tinned tuna in oil
70g cheddar cheese, grated
1/2 small onion, finely diced
1 large garlic clove, finely grated or crushed
125ml cream
1 teaspoon salt
1/2 teaspoon finely ground black pepper
10 chives, finely chopped
1 tomato, sliced thinly into 9 rounds


  1. Pre-heat your oven to 200ºC. Using some scrunched-up baking paper, grease a standard 9-hole muffin tin with butter.
  2. To make pastry rounds, turn a 9 cm diameter bowl upside-down and press it firmly into the pastry square, twisting back and forth. Peel the round away from the backing sheet and repeat until you have 9 rounds. Place one pastry round in each muffin-tin hole. Prick the pastry a few times with a fork, then place a 10 cm square of baking paper on top of each round. Place pie weights, dried beans or uncooked rice on top of the baking paper pieces.
  3. With adult help: Wearing oven mitts, place the muffin tin on the middle shelf of your oven and bake for 10 minutes, or until the pastry is puffed and golden. Remove the pastry cases from the oven, once more wearing oven mitts. Remove the pie weights and baking paper but leave the pastry in the tin.
  4. While the pastry cases are baking, crack the eggs into a medium mixing bowl and whisk until frothy. Add the tuna, cheese, onion, garlic, cream, salt, pepper and chives, then mix well. Spoon the egg mixture evenly into the pastry cases and top each with a tomato round.
  5. With adult help: Wearing oven mitts, return the muffin tin to the middle shelf of the oven. Bake for around 25 minutes. The tarts are ready when the filling springs back slightly when gently pressed with a spoon – no liquid should come out. Once more wearing oven mitts, remove the tin from the oven. Run a butter knife around the edge of each tartlet to loosen them, then gently remove the tarts from the tin using tongs. Serve immediately!

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Pre-heat your oven to 200ºC at least 20 minutes before cooking. Have an oven tray positioned in the middle shelf of the oven. Have the pastry thawed in advance.
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