Tuna tart with butternut squash, spinach and hazelnuts

Recette - Tuna tart with butternut squash, spinach and hazelnuts - La Belle Iloise
By Justine Taulin from Pastryandtravel

recipe_people 4 à 6

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 45 min

What you need for this recipe


All ingredients
  • For the shortcrust pastry:
  • 150 g flour
  • 75g butter or margarine
  • 1 pinch of salt
  • 50 g water
  • For the Béchamel:
  • 250 ml semi-skimmed milk
  • 20 g butter
  • 40 g flour
  • pinch of nutmeg
  • pinch of salt
  • For the filling:
  • half a butternut squash
  • 100 g fresh spinach
  • a few hazelnuts
  • 1 tablespoon olive oil for cooking
Let's get started


  1. Make the shortcrust pastry: first mix the butter and flour, then add the salt and finally the water to form a homogeneous ball of dough. Place the dough in the refrigerator while you continue with the recipe
  2. Cut up the vegetables and pre-cook them in a saucepan for about 10-15 minutes in the olive oil
  3. Preheat the oven to 180°C.
  4. Make the Béchamel sauce: melt the butter in a saucepan, add the flour and mix gently. Add the milk gradually and continue stirring as the béchamel thickens. Add the salt and nutmeg.
  5. Line a mould with the shortcrust pastry (a tart ring for 4 to 6 people)
  6. Add the garnish in stages: spread the pre-cooked vegetables, add a tin of tuna flakes in olive oil, pour over the hot béchamel sauce, add small pieces of albacore tuna au naturel, and finally sprinkle with the roasted hazelnuts.
  7. Bake the tart for 30 minutes at 180°C.
  • You can use Albacore (Germon) tuna "au naturel" or flaked tuna with olive oil. 

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