Traditional South African Biltong and Cheese Tart
A golden, crustless South African savoury tart with biltong powder, cheese, bread, eggs and milk. Perfect for braais and easy lunches.
Ingredients
Tart filling
- 6 slices white bread crusts removed, cut into small squares
- 3 cups milk
- 2 onions grated
- 2 tsp Aromat
- 2 tbsp butter
- 2 tbsp fresh parsley chopped
- 2 cups grated cheese Cheddar or Gouda
- 6 large eggs lightly beaten
- 1 tsp paprika
- 200 g fine biltong powder biltongpoeier
Topping
- extra grated cheese for sprinkling
- extra biltong powder for sprinkling
Instructions
Method
- Preheat the oven to 180°C and prepare two 800 ml aluminium tart dishes.
- Place the bread squares, milk, grated onions, Aromat and butter in a saucepan. Simmer gently for about 10 minutes, stirring occasionally, until the onion softens and the bread forms a thick, porridge-like mixture.
- Remove from the heat and cool slightly. Stir in the grated cheese, then the lightly beaten eggs, ensuring the eggs do not scramble.
- Fold in the chopped parsley, paprika and fine biltong powder until evenly combined.
- Divide the mixture evenly between the two aluminium tart dishes. Sprinkle extra grated cheese and biltong powder over each tart.
- Bake for about 30 minutes, until the tops are golden and the centres are set. Rest for 5–10 minutes before slicing and serving.