Ingredients

Method

For the pie crust:
• 3 cups water
• 1 t salt
• 1 cup maize meal
• 2 T butter
• 1 T parsley, chopped
• ¼ cup Cheddar cheese, grated
• 2 egg yolks
• For the Pilchard filling:
• 2 onions, chopped
• 1 x 425 g can pilchards in tomato sauce, drained and flaked
• 1 t dried mixed herbs
• salt and pepper, to taste
• 4 tomatoes, thinly sliced
• ¼ cup Cheddar cheese, grated
• 3 eggs
• 1 cup milk

Method

Ingredients

1. Preheat oven to 200°C. Grease a 22cm pie dish.

2. To make the crust, bring the water to a boil, add salt, stir in the maize meal and cook over low heat, stirring constantly for about 5 minutes until it thickens.

3. Remove from the heat and mix in the butter, parsley, cheese and egg.

4. Spoon mixture into the pie dish, lining the base and sides neatly. Bake for about 30 minutes or until crisp and golden.
Remove from oven and lower the temperature to 180°C.

5. To make the filling, mix the onion, pilchards, herbs, salt and pepper together in a bowl.

6. Spread the mixture onto the warm pie crust and top with tomato slices. Sprinkle with cheese.

7. Whisk eggs and milk together and pour over the tomatoes.

8. Bake the tart for 25–30 minutes until set.

Extracted with permission from Chef Nti: My modern African kitchen, by Nthabiseng Ramaboa. Photography: Craig Fraser, Styling: Nicki Werner, Recipes: Chef Nti. Published by Quivertree.

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