Sweetcorn, coriander and chilli crustless tart

6 servings Prep: 15 mins, Cooking: 35 mins By Food24
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Ingredients (10)

2 420 can sweetcorn — creamed
2 green chilli — deseeded, minced
1 cup fresh coriander — chopped
1 cup green pepper — coarsely grated
120 g butter — cold, grated
6 eggs — large, slighly beaten
1 cup flour — cake
3 1/2 tsp baking powder
1 cup cheddar cheese — grated
sea salt and freshly ground black pepper
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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.

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