Preparation time: 20 minutes
Cooking time: 1 hour
Oven temperature: 200°C
• 1 roll puff pastry
• 200 g smoked snoek, shredded
• 120 g spinach, kale and broccoli florets, blanched
• 3 boiled eggs, peeled and halved
• 3 raw eggs, whisked
• 250 ml cream
1 Preheat the oven. Line a pie dish with the puff pastry, then prick the dough all over with a fork. Place a sheet of baking paper or foil on top of the dough and sprinkle a layer of dry beans over the top. Blind bake for about 15 minutes (this ensures that the tart shell is cooked).
2 Remove the beans from the tart shell then fill it with the snoek, veggies and boiled eggs. Whisk the raw eggs and cream together and season to taste with salt and pepper. Pour the custard over the filling and bake for about 35–40 minutes or until done. Serve with a fresh salad.
Tip If you don’t have snoek, try tuna or mackerel – whatever takes your fancy