This tart recipe is actually based on a pasta recipe I created recently. This is a different take on a classic Tuscan recipe. The orange adds a sweet tangy flavor that melds well with the tuna and fennel. The tomatoes add a bright note of color and the walnuts add great texture.
Serving Suggestion: This tart would be perfect in the summer as a light meal. Serve some good bread with extra EVOO for dipping and a green salad dressed with EVOO, salt, pepper and lemon juice. —gr8chefmb
6 meal-sized servings or 12 appetizer-sized servings.
extra virgin olive
sprigs fresh rosemary
1x2-inch strips of orange peel
of a 17.3 ounce package puff pastry sheets (1 sheet), thawed according to package directions
fresh tuna steaks, 8 oz. and 1 inch thick each
coarse ground salt
coarse ground black pepper
oranges, zest and juice
15-15.50 oz. can cannellini beans, rinsed and drained well
toasted coarsely chopped walnuts
2 tablespoon(s) fresh chopped flat-leaf parsley
GARLIC OIL: Slice root end off of head of garlic and separate into cloves; place in a 2-quart heavy saucepan. Add olive oil, rosemary and orange peel. Place over medium heat and bring to boil. Reduce heat to low and place cover on saucepan. Simmer over low heat for 30-45 minutes, or until garlic is soft. Remove from heat and allow to cool for 30 minutes. Remove rosemary and orange peel from oil and discard. Strain oil through fine-meshed strainer into a small bowl and set aside. Use the back of a spoon to press garlic solids into another small bowl and set aside; discard peels.
TART: Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on a parchment paper-lined rimmed 18x13x1-inch baking sheet or rimmed baking sheet sprayed with nonstick cooking spray. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the bottom of the pastry thoroughly with a fork. Refrigerate for 30 minutes.
Place 1/4 cup walnuts, 1/4 cup parsley, garlic, orange juice, orange zest, salt, pepper and cannellini beans in work bowl of food processor; pulse 3-4 times to break up nuts and beans. Run machine while drizzling olive oil through feed tube; add just enough oil to ensure spreadable consistency for bean mixture. Adjust seasonings to taste. Trim top and root end of fennel and discard. Cut fennel bulb in half lengthwise and slice each piece crosswise into thin slices; set aside.
Preheat the oven to 400°F. Brush both sides of tuna steaks with garlic oil and season well with salt and pepper. Spread bean mixture evenly over bottom of prepared pastry. Place tomato slices on top of bean mixture in single layer; sprinkle sliced fennel over tomatoes. Drizzle with additional garlic oil and place in oven. Bake for 20 minutes, or just until pastry is golden brown.
While tart is baking, cook tuna. Brush both sides of tuna steaks with garlic oil and season well with salt and pepper. Preheat grill pan over medium-high until hot, about 2-4 minutes. Brush grill with 1 tablespoon butter, and place tuna steaks on grill. Grill for 4-6 minutes on each side, or until desired doneness is reached. Remove tuna to serving platter and allow to sit for 2-3 minutes; flake tuna with a fork. Sprinkle tuna over baked tart.
Sprinkle tart with remaining walnuts and parsley. Top with shaved cheese. Cut into serving-sized pieces. Place orange wedges on edge of plate. Buon Appetito!
NOTE #1: Step 1 may be done 2-3 days in advance. Store oil and garlic in tightly-sealed containers in the refrigerator for no longer than 10 days.
NOTE #2: Parchment paper keeps the pastry from sticking to the baking sheet. It also makes for easier cleanup. You can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.