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Wednesday, April 14, 2010
Ingredients
Pastry
500 g cake flour
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice
Filling
30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped Vienna sausages
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice
Filling
30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped Vienna sausages
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper
Methods/steps
Pastry
Sift flour and salt into a bowl
Rub the butter or margarine into the mixture until it resembles coarse crumbs
Sprinkle the water and lemon juice over the mixture
Press the dough lightly together, do not knead
Wrap the dough in waxed paper until needed
..
Filling
Line a large pie dish with the pastry
For the filling, combine the cornflower and milk then stir in the remaining ingredients, mixing well Pour the filling into the pastry shell and bake the tart at 180 C for 25 minutes or until the pastry is golden and the filling has set Serve hot or cold with a light salad or part of a picnic basket with chilled champagne
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