Instructions: Aga equipment:
cold shelf on third set of runners in roasting ovenmidway through cooking.

Prepare the pastry.

Rub the butter into the flour and salt then add the beaten egg and sufficient cold water to bind the pastry into a stiff dough.

Knead lightly on a floured surface then roll out about twothirds of the pastry into a circle and use it to line the base and sides of a deep 200mm loose bottomed sandwich tin.

Chill the pastry while preparing the filling.

Cook the onion in the butter and oil in a small pan on the floor of the roasting ovenfor just 45 minutes until soft.

Add all the remaining ingredients for the filling moistening the mixture with 2 to 3 tbsp olive oil if necessary. The mixture should be moist but not soggily wet.

Spoon the filling into the chilled pastry case then roll out the remaining dough to cover the tart.

Damp the edges of the pastry with water then knock them together and pinch the crust to give an attractive edge to the tart.

Make a hole in the centre of the pastry with a sharp knife to let the steam escape from the filling and keep the pastry crisp.

Make any trimmings into leaves or fishes to decorate the tart if you feel so inclined.

Bake the tart on the floor of the roasting ovenfor 40 minutes sliding the cold shelf on to the third set of runners after 25 minutes.

Give the tart a half turn at the same time. If you are using a four ovenaga bake the tart for 15 mintues in the roasting oventhen for a further 30 to 40 minutes on the floor of the baking oven.

Make the celery salad as soon as the tart has gone into the aga.

Place all the ingredients in a small pan with just enough water to cover then bring quickly to the hail.

Cover the pan and leave it on the back of the aga until required.

Heat a frying pan on the boiling plateuntil evenly hot then add the cumin seeds and dry roast them for just 30 seconds until they start to pop.

Turn into a mortar and or use the end of a rolling pin to crush them lightly on a chopping board.

Blend the yogurt and creme fraiche together then add the cumin and remaining sauce ingredients seasoning to taste.

Allow the tart to cool for about 10 minutes before cutting then serve in generous wedges topped with a dollop of the sauce and with a large spoonful of the warned drained salad.

This is informal inexpensive summer eating at its best a warm tuna and egg melange in short crumbly pastry served with a tangy dressing and the simplest of warm celery salads.

Serves 6

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