Tuna and Potato Galette

Tuna and Potato Galette

A galette is a free form tart that is so easy to make with frozen pastry and so attractive to serve. This combines tuna and potato into a great appetizer cut into narrow wedges.

Prep Time - 15 minutes or less Cook Time - 25 minutes Servings - 12 appetizers

 


Ingredients:

  • 1 can (170 g) Brunswick Flaked Tuna, drained
  • 1 ( 1 ) medium potato, peeled, shredded (½ cup/125 mL)
  • 1 ( 1 ) clove garlic, minced
  • 1 ( 1 ) green onion, chopped
  • 3 tbsp ( 45 mL ) light cream
  • ¼ tsp ( 1 mL ) dried Italian seasoning
  • 1/8 tsp ( 0.5 mL ) each salt and pepper
  • 1 ( 1 ) 9-inch (23 cm) frozen deep dish pie shell, thawed according to package directions
  • 2 tbsp ( 30 mL ) grated Parmesan cheese
  • ( ) Chopped fresh parsley

Instructions:

  • In medium bowl, combine tuna, potato, garlic, green onion, cream, Italian seasoning, salt and pepper; set aside.
  • Remove pie shell from foil pan and place on baking sheet; flatten. Spoon potato/tuna mixture evenly into centre of pastry, leaving a 1 1/2-inch (3 cm) border. Fold dough border over filling, pleating edges and pressing them together to keep filling in place. Sprinkle with Parmesan cheese.
  • Bake at 400°F (200°C) about 25 minutes or until pastry is golden brown and potatoes are tender. Remove from oven and sprinkle with parsley. Serve warm cut into small wedges.