Smoked Snoek Tart

Ingredients 1 packet shortrcrust pastry 400g smoked snoek 1 large sweet onion, chopped – we love Wildeklawer onions Butter for frying ½ cup Ladismith white cheddar, grated (plus some extra for topping) ¼ cup pecorini or parmesan cheese, grated (plus some extra for topping) Zest of 1 small lemon 3 extra large eggs 200ml cream 200ml sour cream 100ml milk Black pepper

Here's how Base

1. Roll out the dough to fit a well greased 24cm quiche pan and pat it into the pan and up the sides.
2. Prick the base with a fork.
3. Cover with baking paper and fill it with raw rice or beans to weigh it down. (Blind bake)
4. Bake at 180 degrees for 15 minutes.
5. Remove the paper with the rice and leave the pastry to cool.

Filling

1. Flake the snoek from the bone and place in mixing bowl.
2. Chop and sweat the onion in a knob of butter.
3. Add the onion, Ladismith Cheddar and Parmesan to the snoek.
4. Add the eggs, sour cream, cream and milk.
5. Add the Lemon Zest and season with black pepper.
6. Mix together and check the seasoning.
7. Spread mixture over pastry base and top with more grated cheddar and parmesan.
8. Bake at 180°C for 25 minutes or until firm and browned on top.

Let it cool down a bit before you slice and serve.

Tips

• You can buy shortcrust pastry in the freezer section at your local supermarket.
• You can re-use the rice for blind baking by storing it in a jar.
• Don’t substitute the smoked snoek with fresh snoek – the flavour won’t be the same.