Tuesday 21 December 2010: Aunt Hannie's crustless savoury tart
Yesterday's grated cheese became part of this pie early this morning.
I have made it numerous times, and depending on what ingredients you put in, everytime it has it's own distinctive taste.
The recipe is easy to follow and the end product is a lovely lunch served with a green salad. It consists 6 -8 ample portions - depending on the appetite.
To make , it takes:
1 cup of grated cheese (I use a bit more! - decadence!)
1 tin of bully beef
1 tin of vienna sausages
1 cup of flour
1 cup of grated onion
1 tin of sweetcorn, OR asperagus salad cuts
3 teaspoons of baking powder
5 eggs, beaten
2 cups of milk
salt to taste
a sprinkling of cayenne pepper (careful!)
chopped fresh or dried parsley
Mix all the ingredients together
Pour into a large oven dish (volume about 4 liters)
Bake in a 180*C (300*F) oven for more or less one hour, until golden brown and the middle part has set.
Should the top brown too quickly, place a piece of tin foil over the tart with the shiny part to the outside.
The bully beef and viennas may be replaced by: tuna, haddock, cooked spicy mince, cooked chicken pieces, ham, sausage, or any meat of your choice.
Since the sweetcorn gives the tart a slightly sweety taste, I prefer to use asperagus - when available.
This recipe comes from a family cookbook that was beautifully compiled by an artful family member for a family re-union held in 1997.