INGREDIENTS:

• For the pastry
• 200g flour
• 30g crushed salt and vinegar crisps
• 25g cheddar cheese
• 60g butter, softened
• 120ml water
• For the filling
• 3 eggs
• 250ml milk
• 50g smoked snoek, deboned and crumbled
• 50g bacon, chopped and dry fried
• 100g asparagus, cut into pieces and blanched
• 50g cheddar cheese, grated

METHOD:

Make the pastry: Mix all the ingredients and bring together to form a rough dough. Chill in the fridge for 20 minutes.

Preheat the oven to 200C. Grease a tart dish. Roll out the pastry and then use it to line the prepared dish. Prick with a fork and bake blind for 15 minutes.

Make the filling: Beat the eggs and milk, season well and add the snoek, bacon and asparagus.

Pour into the baked tart case and top with the cheese. Reduce the oven temperature to 180C. Return the tart to the oven and bake for a further 25 minutes, or until the egg has cooked through.

SERVES: Eight

TIME: One hour 15 minutes