|5.00 ml||baking powder|
|1.00 ml||garlic — salt|
|25.00 g||cheese — grated|
|1.00 ml||dried parsley|
|50.00 ml||sunflower oil|
|1.00||onion — small|
|1.00||garlic — cloves|
|50.00 g||cheese — grated|
|15.00 ml||tomato sauce|
|cayenne pepper — pinch|
|cheese — grated|
Preheat the oven to 180 ºC.
Sieve together the flour, baking powder and garlic salt. Add the cheese and parsley and mix.
Beat the egg and sunflower oil together and add the dry ingredients to that to make a dough.
Press the dough in a 1 litre tart dish.
Flake the snoek together with it’s sauce.
Beat the eggs and peel and chop the onion and garlic finely.
Mix the snoek, eggs, onion, garlic, cheese, mustard, tomato sauce and origanum and season according to your taste.
Arrange the filling in the unbaked crust and sprinkle a little extra cheese on top.
Bake for about 30 minutes until crisp. Serve hot.
Recipe reprinted with permission of You.