Mexican savoury tart

Recipe from: 3/2/2000 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 400
    frozen shortcrust pastry, defrosted
  • 25
  • 2
    onions, thinly sliced
  • 425
    pilchards in chilli or tomato sauce
  • 125
    grated Cheddar cheese
  • 170
    Nestlé Ideal Evaporated Milk
  • 2
    extra-large eggs
  • salt and freshly ground black pepper to taste


Preheat the oven to 200 ºC. Roll out the shortcrust pastry on a lightly floured surface. Line a 30 cm fluted pie dish with the pastry. Prick the base with a fork and line with baking paper. Fill with dried beans and bake for about 10 minutes until the sides begin to brown. Remove the beans and baking paper. Heat the oil and sauté the onions until soft. Cool completely. Spoon the cooled onions into the bottom of the pie crust. Flake the fish lightly and spoon on top of the onions. Sprinkle with cheese. Beat the evaporated milk, eggs, salt and pepper together and pour over the fish. Bake for about 20-30 minutes until golden brown and firm. Serve hot or cold with a salad. Makes a medium-sized tart.

Read more on: fish/seafood  |  bake


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