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SOUTTERT WITH TOMATO CHUTNEY

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“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan coming from the oven. It is somewhat true… the egg, bacon, cream, butter and the pâte brisée are all directly influenced by the French Huguenots that conquered the Cape. I shook my head and gasped, “Oh no! This is Souttert! My mother’s souttert!”

INGREDIENTS

FOR THE CRUST

350g flour

10g salt

Pinch Cayenne pepper

8g baking powder

125g butter slightly softened

15g granulated sugar

FOR THE FILLING

30g butter

Half a onion or 2 shallots

250g bacon, diced

2 eggs, boiled

30g Dijon mustard

30g parsley, chopped

2 Tablespoons flour

Pinch of fine sea salt

1 cup Comte cheese or strong cheddar, grated

1 cup milk

CREAM FOR TOPPING

1 egg

1/2 cup milk

TOMATO JAM

1 cup sun-dried tomatoes, sliced thinly

2 tablespoons olive oil

2 shallots, thinly sliced

1 garlic clove, minced

2 tablespoons honey

1/4 cup red wine vinegar

1/2 cup chicken stock 

3/4 cup water

1 teaspoon dried thyme

Black pepper to taste

Sea salt to taste

METHOD

In a standing mixing bowl fixed with the whisk, mix all the crust ingredients together and mix until a crumble texture forms. When you press the crumbles together, it should form a dough.

Cover with plastic film and place in the refrigerator for 20 minutes. 

In a large saucepan, fry the onion and bacon until soft and slightly brown and place in a food blender.

Reserve the oil in the pan. Add the boiled eggs, mustard and parsley and blend until smooth. There will still be little pieces of bacon, which is good for texture.

Melt the butter in the same pan with the left-over fat from the bacon and add the flour and salt. Whisk until a smooth paste, then add the milk and whisk continuously until a smooth béchamel is formed.

Add the cheddar and then the bacon and onion mixture. Stir well with a wooden spoon. 

In a large baking tray, place a piece of baking paper on the bottom and spray with non-stick spray. Using your fingers, press the dough crumbles into the bottom of the pan to form a thin even base.

Pour the bechamel mixture over the pastry and spread evenly with a ladle. Refrigerate for 15 minutes.  Whisk the egg and milk and pour over the top of the tart, then bake in a 180°C preheated oven for 20-25 minutes until golden brown.

Once baked, let cool completely on a cooling rack. Refrigerate for 1 hour to make the cutting easier. Slice the tart into even sized bite size squares. 

Warm the olive oil and gently fry the tomatoes and shallots until softened, about 5 minutes.

Stir in the garlic, cook for about a minute and then add the honey, vinegar, chicken stock, water, thyme, salt and pepper.

Stir well and bring to a boil. Reduce on low heat for about 30 minutes until most of the liquid has reduced down.

Remove from heat and pour into a food processor, pulse quickly a few times and pour into a sterilised jar or bowl.

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