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Too hot to turn on the oven? Unless you’re aiming for a sauna session, you might want to opt for this no-bake cucumber tart instead of a traditional quiche Lorraine…
Every Saturday evening, you make it a point to catch the weather report for reasons that are uniquely your own. While others wonder if they need to grab their raincoats for a bike ride, you’re just hoping to find out if you can bake your Sunday quiche without turning your kitchen into an inferno.
This weekend, it looks like your plans are as shredded as your bag of Gruyère cheese. The forecasted heatwave has forced you to rethink your culinary strategy. There’s no way you’re firing up the oven in your small, non-air-conditioned apartment, where your only sources of relief are a handheld fan, a misting spray, and a desk fan—hardly effective tools.
Settling for pasta salads and ham sandwiches? No way. That’s too reminiscent of office lunch breaks and far less sociable. You much prefer the communal joy of a savory pie… Fear not, for every problem there is a solution! When temperatures soar, Marie Compain, known as @marie.food.tips on Instagram, pulls out her secret weapon: a zero-bake cucumber tart. She cleverly adapts the cheesecake method, as the following recipe will demonstrate.
Begin by blending 280 g of savory crackers into a fine powder, then mix with 160 g of melted unsalted butter. Firmly press the mixture into the bottom of a 28 cm diameter tart pan (preferably with a removable bottom) lined with parchment paper and chill in the refrigerator for at least 30 to 40 minutes. Meanwhile, mix 150 g of cream cheese (like St Môret), 180 g of drained canned tuna, 2 tablespoons of soy sauce, and the juice of half a lemon with some finely chopped chives and a hint of Espelette pepper. Also, slice 150 g of cucumber into thin rounds and ½ an avocado into cubes. Once the tart base has hardened, spread the tuna mixture onto it, then arrange the cucumber slices in a rosette pattern and the avocado cubes in a small central crown. Season with salt and pepper and garnish with a few sesame seeds before serving.
If you don’t finish the tart, you can keep the leftovers for 2 days in the fridge in an airtight container (or simply cover the pan with aluminum foil). With this all-raw tart, you certainly won’t be overheating your kitchen…
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Felix Marlowe manages Belles and Gals’ vibrant social media platforms. With expertise in social engagement and viral marketing, Felix creates content that sparks conversation and keeps followers coming back for more. From celebrity news to trending challenges, Felix makes sure our social media stays at the forefront of pop culture.
