South African Savoury Tart (Sout Tert)-RECIPE

[Nat Quinn]

 

Ingredients

• ▢1 qty Shortcrust pastry homemade or shop-bought

• ▢6 large hard-boiled eggs shelled and sliced

• ▢6 bockwurst sausages sliced into thin rings

• ▢1 cup cheddar cheese grated

• ▢2 ounces / 60 grams butter

• ▢2 cups milk

• ▢2 tablespoons cornflour

• ▢Salt and black pepper to taste

Instructions

• Pre-heat oven to 200°C / 400°F

• Roll the pastry to ¼” thickness and use to line a greased 30cm x 20cm pie dish.

  1 qty Shortcrust pastry

• Melt the butter in a saucepan, add the cornflour and stir to remove any lumps

  2 ounces / 60 grams butter,2 tablespoons cornflour

• Add the milk, salt and pepper and bring to the boil stirring continuously until the mixture thickens

  2 cups milk,Salt and black pepper

• Reduce the heat, add ¾ of the cheese. Reserve a little cheese to sprinkle on top. Stir until the cheese has melted.

  1 cup cheddar cheese

• Remove from the heat. Add the chopped egg and sausages and stir well to combine. Allow to cool.

  6 large hard-boiled eggs,6 bockwurst sausages

• Pour the cooled filling into the prepared pastry case

• Sprinkle with the remaining grated cheese

• Place in the pre-heated oven and bake for 30 minutes until the pastry is golden.

• Remove from the oven and allow to cool.

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