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 !
200g of plain flour
100g margarine cut into smal chunks
1 medium or large egg
1 teasp salt
1 tbsp milk
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
2 cans or jars of tuna in oil
Pitted chopped black olives,
Salt and pepper
- Put the oven on to 190ºC
- Place the flour and the cut up margarine into a food processor and pulse untill it looks like breadcrumbs.
- Add the egg, salt and milk and pulse again until a ball is obtained. Try not to over mix.
- Roll out with a rolling pin line a tart tin (30 x 21 cm).
- In a frying pan melt the butter over a medium heat and gently fry the onion until lightly brown.
- Add the grated carrot, cook for another 5 minutes over a low heat.
- Mix the breadcrumbs and the cornflour in a medum size bowl.
- Whisk the egg into the milk and then stir the liquid into the breadcrumb mix
- Drain and flake the tuna add to the breadcrumb mix along with olives to taste
- 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.
- Taste, season with salt and pepper and put the mix into the tart shell.
- Bake in the 190ºC hot oven until cooked, around 25 – 30 minutes.