A divine combination of classic flavours.
CHEESE PASTRY
¼ cup (62,5 ml) butter
½ cup (125 ml) grated cheddar cheese
¾ cup (190 ml) cake flour
2 T (30 ml) cold water
Preheat the oven to 200°C. Butter a 20-22 cm fluted porcelain flan dish or metal quiche pan. Blend all the ingredients in a food processor to form coarse crumbs. Knead lightly to form a ball. Wrap in cling film and leave at room temperature for at least an hour or overnight. Roll out and line the flan dish, pushing pastry right up against the sides. Refrigerate for at least 30 minutes. Line the dish with baking paper and weigh it down with pottery pastry weights, rice or beans. Bake blind at 200ºC for 10 minutes. Remove the paper.
Brush the inside of the pastry with a little of the egg intended for the filling. Bake for another 5 minutes. The egg-wash will waterproof the pastry.
FILLING
2 leeks, well washed and finely sliced
2 T (30 ml) butter or olive oil
1 T (15 ml) flour
1 t (5 ml) Ina Paarman's Green Onion Seasoning
175 g tin of solid meat tuna in oil (drain off some of the oil and flake fish)
1 cup (250 ml) fresh or reduced fat (pouring) cream
2 extra large or jumbo eggs
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
Reduce oven temperature to 180ºC. Place the leeks and cubes of butter into a large frying pan and sauté until soft. It will take about 5 minutes. Sprinkle the flour and Green Onion Seasoning over and stir to blend.
Stir in the flaked tuna. Spoon the mixture into pre-baked pastry shell. In a jug, beat together the cream, eggs and Lemon & Black Pepper Seasoning and pour over. Bake at 180ºC for 30 minutes until the filling is firm and slightly puffy. Serve warm or at room temperature.