Verity-Barbara Taylor shares a pupil's special gift of thanks

In more than 40 years of teaching I have learnt that the profession is, indeed, a calling. Although the pay has been paltry recognition has appeared in many guises, though I must confess I have never received an apple.

Reward has often come by way of thanks, including a tiny trinket inside clumsy wrapping along with a scrawled expression of appreciation from a young mind whose soul was touched by my pearls of wisdom.

One present stands supreme, though, as the gift that continues to give - Mrs de Jager's Savoury Tart "With love from Lynette". So scrumptious was this "salty tart" that I had to have its recipe, which has proved to be a dependable, flop-proof, easy-to-prepare treat.

Over the years, the now sepia feint-lined page with its spiral notepad-perforated frill on one edge has the patina of old age; a parallel with me, I dare say.

I have kept its precious text and made Mrs de Jager's Savoury Tart too often to count. With a fresh salad as it serves as a meal, but it can also be laid out with all the sweet stuff for guests to enjoy in proudly South African style: a savoury something sitting warmly among sweet cakes and soetkoekies.

Lynette de Jager, whatever you became and wherever life has taken you, thanks for your delicious home-made delivery; I remember you with affection, a smile and a tummy filled with your mom's yummy savoury tart.

MRS DE JAGER'S SAVOURY TART

Ingredients:

Crust:

• 250ml (1 cup) flour
• ½ tsp (2.5ml) salt
• 125g margarine or butter
• 1 egg yolk
• 25ml (5 tsp) cold water
• 7.5ml (1½ tsp) white vinegar
• 3ml (just over ½ tsp) cream of tartar

Filling:

• 30ml (2 tbsp) margarine or butter
• 15ml (1 tbsp) flour
• 250ml (1 cup) milk
• 1 small onion, grated
• 125ml (½ cup) cheddar cheese, grated
• 2.5ml (½ tsp) salt plus sprinkling of white pepper, a pinch of cayenne pepper and a pinch of mustard powder
• 2 extra large eggs plus egg white from crust ingredients
• 30ml (2 tbsp) parsley, chopped
• 250g ham or any cold meat, finely chopped

Method:

For the crust, sieve the flour and salt. Rub in the margarine or butter using the blunt edges of two knives.

Beat egg yolk, water, vinegar and cream of tartar together. Add to flour mixture, mixing together.

Cover and rest in the fridge for 30 minutes. Roll out and use to line a large pie/pyrex dish.

Prick the base of the crust with a fork then bake blind at 220°C for five minutes.

For the filling melt the butter, add the flour and stir well. Add the milk and onion. Keep stirring on stove until onion is just cooked. Remove from heat and add cheese and seasonings. Add the whisked eggs, meat and parsley. Pour mixture into crust and bake at 200°C for about 20-30 minutes.