Pumpkin, mackerel and sun-dried tomato tart: a tasty and simple-to-make dish, ideal as an appetizer, light lunch or main course. Fresh ingredients and Mediterranean flavors combine into a soft and flavorful tart, without cheese.
Cut the pumpkin into small cubes to make blending easier. If the pumpkin is too hard, soften it by steaming for about 5 minutes.
If the sun-dried tomatoes are very salty, rinse them under running water and pat dry with paper towel.
In the blender or food processor, combine pumpkin, mackerel, sun-dried tomatoes, breadcrumbs and the egg. Blend until you obtain a smooth mixture. If it is too dense, add 1 tablespoon of water or plant-based milk and mix.
Prepare the mold: if you are not using silicone molds, lightly grease it with extra virgin olive oil or line it with baking paper. Pour the mixture into the mold and level it with a spatula.
Bake in a preheated oven at 180°C for about 25 minutes, until the surface is golden and slightly crisp. Check doneness with a toothpick: if it comes out dry the tart is ready.
Let cool for a few minutes before unmolding the tart. Serve warm or at room temperature, for example with a fresh green salad. Optional garnish: a basil leaf or strips of sun-dried tomato on the surface.
Blender or food processor
Sharp knife and cutting board
Medium bowl
Mold for small cakes (silicone or non-stick tin)
Spatula or wooden spoon
Oven
Variations: for a vegetarian version replace the mackerel with 100 g of cooked chickpeas or lentils; for a gluten-free version use gluten-free breadcrumbs or almond flour. Possible additions: smoked paprika, curry, oregano or rosemary. Presentation: serve with fresh basil, arugula salad and walnuts or grilled vegetables.
Italia, Puglia
| Energy (kcal) | 210.78 |
| Carbohydrates (g) | 27.02 |
| of which Sugars (g) | 23.31 |
| Fat (g) | 5.28 |
| of which Saturates (g) | 1.65 |
| Protein (g) | 12.37 |
| Fiber (g) | 6.35 |
| Sale (g) | 0.1 |
