Cheap and tasty. This Tart was first given to our kids by the wonderful Isabel Maria dos Santos Henriques for lunches whilst they were growing up in Valado. I recently asked Isabel for the recipe and its just as popular now as it was over twenty years ago !

TUNA TART

Pastry

200g of plain flour

100g margarine cut into smal chunks

1 medium or large egg

1 teasp salt

1 tbsp milk

Filling

4 Tbsp of butter

1 large onion, chopped

2 grated carrots

2 soft bread rolls or 4 slices of soft bread made into breadcrumbs

1 Tbsp cornflour

250 ml of milk

1 egg

2 cans or jars of tuna in oil

Pitted chopped black olives,

Salt and pepper

PREPARATION

1. Put the oven on to 190ºC
2. Place the flour and the cut up margarine into a food processor and pulse untill it looks like breadcrumbs.
3. Add the egg, salt and milk and pulse again until a ball is obtained. Try not to over mix.
4. Roll out with a rolling pin line a tart tin (30 x 21 cm).
5. In a frying pan melt the butter over a medium heat and gently fry the onion until lightly brown.
6. Add the grated carrot, cook for another 5 minutes over a low heat.
7. Mix the breadcrumbs and the cornflour in a medum size bowl.
8. Whisk the egg into the milk and then stir the liquid into the breadcrumb mix
9. Drain and flake the tuna add to the breadcrumb mix along with olives to taste
10. Add the breadcrumb mix to the frying pan, stir gently until slightly thickened then remove from heat, and leave to cool for 15 – 30 minutes minutes.
11. Taste, season with salt and pepper and put the mix into the tart shell.
12. Bake in the 190ºC hot oven until cooked, around 25 – 30 minutes.