Sweetcorn tart recipe from ShirlR
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Category |
Vegetarian recipes |
Serves | Not stated |
Prep time | not long! mins |
Cook time | depends on oven! mins |
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IngredientsFor the pastry base:
1 cup plain flour
1 cup self-raising flour
115g (4oz) cold butter (diced)
1/4 cup of cold water
(small amount of cornmeal or semolina - to sprinkle on base to stop soggy pastry)
For the filling:
2-3 spring onions (or small white onion)
1 large celery stalk (peeled )
2 medium white potatoes
Knob of butter and olive or sunflower oil
1 can of sweetcorn - rinsed and drained
For the savoury custard:
1/3 cup soft herby cream cheese
2 large eggs
1 tbsp plain flour
1/2 cup single cream
1/2 cup double cream
1/4 cup of creme fraiche, fromage frais or plain yogurt |
Handy Hint
This is delicious eaten warm or cold. |
Method1. Place the veggies in your food processor and whizz until chopped small but not mushy.
2. You can then sauté the filling vegetables in the micro with the olive oil/butter - or conventionally in a pan.
3. When they are softened add the sweetcorn and set aside.
4. Make the pastry - butter your dish, roll out pastry and place in your ovenproof flan dish.
5. Prick pastry with a fork and sprinkle some semolina/cornmeal over.
6. Put your filling in and pour over the savoury custard.
7. Bake at approx. 180/190 C until set and slightly going brown.
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