Ingredients (serves eight)
Parmesan vinaigrette (see below)
250g puff pastry
300g onion confit (500g finely sliced white onion cooked in duck fat with garlic and thyme)
About 100g confit tomatoes (plum tomatoes, blanched, peeled and deseeded, dried on trays, with olive oil, thyme and garlic)
100g anchovies in oil
40g taggiasca olives, sliced into ovals
1 orange, sliced
1 lemon, sliced
12 quails' eggs, boiled for 2½ mins
100g extra-fine green beans, cooked and split in half
500g fresh tuna, cured and cut into 3cm cubes
For Parmesan vinaigrette
4 egg yolks
1tbs Dijon mustard
1 clove garlic
2 anchovy fillets
50ml sherry vinegar
700ml vegetable oil
100g grated Parmesan
For the vinaigrette, make as for a mayonnaise, adding the grated Parmesan last. Add water to achieve the desired consistency.
Roll the puff pastry though a pasta machine at setting 3, rest for several hours and then cut into eight rectangles, 15cm x 6cm. Prick the puff pastry using a fork.
Using a small palette knife, spread the onion confit about 2.5mm thick on to the rectangles, leaving a border of 5mm on either side of the 15cm length.
Cut the tomatoes and anchovies in strips of identical size - the length of these should be the width of the onion confit. For one tart, use four strips of tomatoes and three strips of anchovy, placing them alternately on the onion.
Place six pieces of olive per tart. Cure the tuna for about three hours in a salt cure with orange and lemon. Wash under running water, dry well and place in the freezer. When the tuna is firm, cut into 3cm cubes.
Cut quail eggs in half and season lightly.
To serve, cook the tarts at 180ºC for about eight minutes. Check that the base of the tart is golden in colour. Dress the split beans in a flat plate. Drizzle the Parmesan dressing over the beans in a zigzag pattern. Place the tart on top of the beans.
Caramelise three cubes of tuna in a non-stick pan, keeping it rare, and place them with three halves of quail eggs on the tart.