Souttert (Crustless Savoury Tart)
Souttert
Souttert had a way of making the kitchen feel settled — the kind of dish your mum could pull together with whatever she had on hand, yet it always tasted like she planned it. The eggs whisked into a smooth base, the fillings folded through with that easy instinct she carried, and the whole mixture poured into a warm dish that promised something comforting. As it baked, the edges puffed slightly and the centre set into a soft, savoury custard, carrying a gentle aroma that drifted through the house. When she sliced it, the pieces lifted cleanly, warm and tender, the sort of meal that worked for breakfast, lunch, or supper without ever trying too hard.
Ingredients
- 250 g mince or bacon lardons
- 1 onion, finely chopped
- 1 litre milk
- 50 g plain flour
- 6 eggs, beaten
- 410 g Vienna sausages, sliced
- 2 cups grated cheese
- 1 tbsp mustard
- Salt and pepper to taste
Method
- Preheat the oven to 180°C.
- Fry bacon/mince and onion until lightly browned.
- Whisk milk with flour until smooth, then add beaten eggs and mix.
- Stir in the fried bacon and onion, sliced Vienna sausages, grated cheese, mustard and seasoning.
- Pour into a 2 litre baking dish and bake for about 40 minutes until set and golden.