Sweetcorn, coriander and chilli crustless tart

Recipe from: 30 September 2010
sweet corn tart

Ingredients 10
Servings 6
Time 15 mins

Ingredients

  • 2 420
    can
    creamed sweetcorn
  • 2
    fresh green chillies, deseeded and finely minced or chopped
  • 1
    cup
    chopped fresh coriander
  • 1
    cup
    coarsely grated green pepper
  • 120
    g
    cold butter, grated on the coarse side of a cheese grater
  • 6
    large eggs, lightly beaten
  • 1
    cup
    cake flour
  • 3 1/2
    tsp
    baking powder
  • 1
    cup
    grated cheddar
  • Salt and freshly ground black pepper
 

Method

35 mins
 
Preheat the oven to 180°C. 
Butter a 20-cm round or square ceramic dish, or a non-stick metal quiche dish. 
Put all the ingredients, except the poppy seeds, into large bowl, and mix well to combine. 
Season well with salt and pepper.
Pour the mixture into the buttered dish and sprinkle the poppy seeds on top.
Bake for 25 to 35 minutes, or until slightly puffed and golden-brown on top. 
Serve warm, or, if you're making this as a snack, allow to cool completely and cut into small squares.

For more of Scrumptious South Africa's recipes click here.

 

Read more on: bake
 

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