THE KITCHEN GODDESS

PAP-AND-PILCHARD TART

“I made this recipe for episode 5 of The Perfect Ace. On this show, I would go to people’s homes and show them how to make special meals using everyday ingredients. When we presented this meal, the family was almost in tears.”

Serves 6 to 8

EASY

GREAT VALUE

Preparation: 10 minutes

Cooking: 1 hour 5 minutes

For the pie crust:

water 3 cups
salt 1 t
maize meal 120 g
butter 2 T
parsley 1 T chopped
Cheddar cheese ¼ cup grated
free-range egg yolks 2

For the filling:

onions 2, chopped
pilchards in tomato sauce 1 x 425 g can, drained and flaked
dried mixed herbs 1 t
sea salt and freshly ground black pepper, to taste
tomatoes 4, thinly sliced
Cheddar cheese ¼ cup grated
free-range eggs 3
milk 1 cup

Preheat the oven to 200°C. Grease a 22 cm pie dish. To make the crust, bring the water to a Press into the pie dish, lining the base and sides neatly. Bake uncovered for 30 minutes, or until crisp and golden. To make the filling, mix the onions, pilchards, herbs, salt and pepper. Spread the mixture onto the warm base, top with the tomatoes and sprinkle with the cheese. Mix the eggs and milk and pour over the tomatoes. Reduce the oven's temperature to 180°C, then bake the tart for 25–30 minutes, or until set.