This tart is delicious in summer served with a fresh green salad.

Ingredients

• 400 gram packet of frozen savoury short pastry, defrosted
• 4 rashers rindless bacon (optional)
• 1 medium onion, peeled and finely diced
• 50 grams butter
• 2 tblsp flour
• 1 cup milk
• 4 eggs
• ¼ cup chopped chives
• 425 gram can tuna , drained and flaked or 400 gram smoked fish, flaked
• 100 grams feta cheese crumbled (or use ½ cup grated cheddar cheese)
• salt and pepper
• ½ cup sour cream
• ½ tblsp chopped chives

Method

1. Roll the pastry out to line the base and sides of a deep-sided 23-24cm loose-bottomed flan tin. Line with baking paper and fill with baking blind material.
2. Bake at 200°C for 15 minutes. Remove the baking blind material and return to the oven for a further 3-4 minutes until the pastry is well cooked.
3. Cook the bacon and onion in the butter in a saucepan over a low to moderate heat until the onion has softened. Add the flour and cook about 2 minutes until frothy. Stir in the milk and cook stirring until thickened. Remove from the heat.
4. Separate two of the eggs and set the whites aside in a clean bowl. Add the egg yolks and remaining eggs to the bacon mixture.
5. Beat the egg whites until stiff peaks form and fold into the sauce with the chives, tuna, feta cheese and a good seasoning of salt and pepper.
6. Pour into the cooked flan base. Bake at 180°C for 40-45 minutes until the centre of the flan is firm.
7. If serving cold spread with the sour cream and garnish with the chopped chives. If serving hot serve the sour cream and chives on the side.