Spinach and sweetcorn tart

Food24
8 servings Prep: 15 mins, Cooking: 50 mins
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By Food24 July 24 2018
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Ingredients (8)

For the crust:
250 ml cheddar cheese — grated
250 ml butter — cold and grated
250 ml flour — cake
For the filling:
6 eggs
250 ml spinach — finely chopped and cooked
1 tinned sweetcorn
125 ml feta cheese
125 ml gouda cheese
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Method:

Make the crust: 

Mix all the crust ingredients together and press the dough onto the base and sides of a greased tart dish of about 25 cm in diameter. 

Preheat the oven to 180 ºC.

Make the filling:

Mix all the filling ingredients together and pour into the prepared tart crust. 

Bake for 45 mins.

*Cooking and chopping the spinach.

Rinse the spinach under cold running water.

Remove the central stem and any thick veins.

Place the leaves in a baking bag with a teaspoon of water, fold over the bag (don’t knot it) and place it in the microwave oven with the opening underneath.

Cook for 5 mins on high. 

Empty the spinach out the bag and let it cool. 

Squeeze the spinach tightly to drain any excess moisture and then slice the bundles with a sharp knife.

Place the sliced spinach in a food processor and process until very finely chopped. 

This prevents any long, stringy pieces of spinach.

An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.

boerekos with a twist


ALSO TRY: 

Spinach and feta cheesecake

01:00 Preheat the oven to 180°C. Prepare the crust: Mix the butter, biscuit crumbs and Cheddar cheese in a mixing bowl. Line the bottom of a 20cm springform tin with the mixture and press it firmly into the tin. Refrigerate until needed. Fry the bacon in its own fat until just before it begins to crisp.



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