|for the mieliepap base:|
|1 cup||maize meal|
|1½ cup||water — warm|
|½||parmesan cheese — grated|
|1||punnet cherry or roma tomatoes - halved|
|1||onion — large, sliced into rings|
|1 level Tbs||sugar|
|150 g||feta cheese — crumbled|
|fresh thyme — sprigs|
For the mielie pap base:
Pour your warm water and salt into a pot, add the butter and mix.
Add the maize meal and stir. (To avoid lumps, it’s always better to use warm water instead of boiling water.)
Cover your pot with a lid and cook on a low heat for about 10 mins or as per the mielie meal packet instructions, stirring occasionally.
You want a nice stiff porridge consistency!
Remove from the heat and stir in the parmesan.
Once the mixture has cooled slightly press into a pie or flan dish to create a base.
Bake the base at 180 degrees for about 10 mins until slightly golden around the edges.
For the Filling:
Sauté the onion in the butter until the onions are translucent.
Add the sugar, tomatoes and salt and pepper to taste and allow the mixture to caramlize slighlty on a low heat for a few more minutes.
Spoon the mixture onto your base and top with the cumbled feta, fresh thyme and another dash of salt and pepper.
Drizzle the tart with olive oil and bake at 180 degrees for about 15 mins or until the feta is melty and golden.
Allow the paptert to cool slightly and sprinkle with with some more fresh Thyme and other fresh leaves if you like.
Your Paptert is ready! DIY? Because anybody can.
Tips and tricks: Use your own creativity and try different paptert filling combinations!
Recipe extract from Suzelle DIY cookbook.