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South African Savoury Tart (Sout Tert)-RECIPE

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  • #395025
    Nat Quinn


    A slice of South African savoury tart on a plate.


    • 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


    • 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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