Start by making the pastry. Allow it to rest in the fridge while you make the filling.
Heat a large pool of olive oil in a heavy-based frying pan.
the waterblommetjies, squeeze some lemon juice over it, and add a pinch
of salt and some black pepper.
Put the lid on and allow to steam for a
couple of minutes.
After approximately 3 – 5 minutes, lift the lid, give
the pan a good shake and check the blommetjies for tenderness – they
must be just-cooked, not mushy. If more cooking time is needed, add a
few drops of water and put the lid back on.
Meanwhile in a
separate saucepan, fry the onion in all of the butter.
add the flour and stir through.
Now start adding the milk bit by bit, as
you would when making béchamel sauce.
Once all the milk is
incorporated, continue stirring the sauce over medium heat until it
Add a pinch of salt, white pepper and freshly grated nutmeg.
Taste for seasoning, and set aside.
Grease and flour a metal pie dish, and line it with the short-crust
Prick with a fork and bake blind in a pre-heated oven at 180°C –
about 10 minutes should do it.
Combine half of the cooked waterblommetjies with the béchamel sauce.
Add the beaten eggs and mix through.
Scatter the remainder of the
waterblommetjies in the pre-baked pastry shell, and then pour the
béchamel mixture over it.
Place in the oven and bake for a further 20-30
minutes, until nicely browned on top.
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