4 – 6 Portions – 1 X 20 cm Tart
DOUGH
• 200 g (360 ml) cake flour
• 100 g (110 ml) butter, diced
• 30 – 45 ml cold water
Place the cake flour and butter in a food processor. Process until it resembles breadcrumbs. Add cold water a little at a time until it forms a dough. Cover with clingfilm and refrigerate for about 20 minutes. Roll out thinly on a floured surface and press into a greased 20 cm tart dish.
FILLING
• 30 ml butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 600 g smoked snoek, deboned and flaked
• 3 eggs
• 250 ml cream
Preheat the oven to 180ºC. Melt the butter in a saucepan and add the onion and garlic. Sauté until soft and translucent. Remove the saucepan from the heat and mix in the flaked snoek. Pour into the pastry-lined tart dish. Beat the eggs and cream together and pour over the filling. Bake for 50 minutes until the filling has set.