Sweetcorn, coriander and chilli crustless tart
|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|
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.
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
Serve warm, or, if you’re making this as a snack, allow to cool
completely and cut into small squares.
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