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Cheese and corn tart

Ingredients 9
Servings 4


  • 400
    frozen puff pastry, defrosted
  • 410
    cream-style sweetcorn
  • 100
    chopped ham or Vienna sausages
  • 15
    chopped chives
  • 100
    grated Cheddar cheese
  • 2
    large eggs, whisked
  • 50
  • salt and pepper to taste
  • paprika to taste


Preheat the oven to 200 ºC 400 ºF). Grease a medium-sized pie dish. Roll out the puff pastry thinly and line the pie dish with it. Prick the base of the crust and trim the edges. Line the pastry with a layer of wax paper and fill it with dried beans. Bake for about 10 minutes. Remove the wax paper and beans and bake for another 5 minutes or till the base of the crust is done but not yet browned. Mix all the ingredients together for the filling and pour into the baked crust. Reduce the heat to 180 ºC (350 ºF) and bake for 20-30 minutes or till the filling has set. Serve with a crisp green salad. Serves 4-6.

Read more on: bake  |  dairy

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