Easy savoury tart with a distinctly SA flavour

A DELIGHTFULLY different savoury tart with a distinctly South African flavour and easy press-out pastry. Prep time: 15 minutes Cook time: 35 minutes Serves: 8

INGREDIENTS CRUST: 250ml cake flour 125g brick margarine, softened 250ml grated cheddar cheese FILLING: 500g pack ostrich mince ½ can hot and spicy chakalaka 25ml cake flour 1 tub low fat smooth plain cottage cheese 2 large eggs salt to taste

METHOD

In a food processor or by hand, combine the flour, margarine and cheese until an even, pliable ball of dough forms.

Using your fingers, press this dough into the base and up the sides of a 23cm-25cm diameter tart plate. Pre-heat oven to 180º C. Turn the mince in a frying pan over medium heat, until lightly browned all over. Remove from the heat and stir in the chakalaka and flour. Leave to cool slightly, then spoon the mixture on to the pastry base.

In a 1.5 litre porcelain mixing bowl, lightly whisk the cottage cheese, eggs and salt together until smooth. Pour over the mince layer. Bake for 35 minutes. Hints and tips: Steps 1 and 3 may be completed and refrigerated separately the day before, then assembled and completed with step 4 as required.

Recommended accompaniment: enjoy hot or room temperature, with a crisp salad.