Classic Spanish Tuna Tart

1.Preheat your oven to 200°C (390°F).

2.Roll out the thawed puff pastry on a lightly floured surface to fit a 23cm (9-inch) tart pan with a removable bottom. Press the pastry into the pan and trim any excess edges. Prick the base with a fork to prevent bubbling.

3.Line the pastry with parchment paper and fill with baking beans or rice to blind bake. Bake in the preheated oven for 12 minutes.

4.Remove the parchment and weights, then bake for another 5 minutes until the base is lightly golden. Remove from oven and set aside.

5.While the pastry bakes, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

6.Add the minced garlic and cook for another minute until fragrant.

7.Stir in the smoked paprika and dried oregano, cooking for 30 seconds to release their aromas.

8.Add the drained tuna to the skillet and gently break it up with a spoon, mixing it well with the onion and spices. Season with salt and freshly ground black pepper to taste. Remove from heat.

9.Spread the tuna mixture evenly over the baked pastry base.

10.Arrange the sliced tomatoes on top of the tuna mixture in an overlapping pattern.

11.Scatter the sliced black olives evenly over the tomatoes.

12.Brush the exposed pastry edges with the beaten egg to give a golden finish when baked.

13.Return the tart to the oven and bake for 15 minutes, or until the tomatoes are slightly roasted and the pastry edges are golden brown.

14.Remove from the oven and let cool for 5 minutes before removing from the tart pan.

15.Garnish with freshly chopped parsley before serving.