This easy tart from Boerekos with a Twist by Annelien Pienaar (Human & Rousseau) can be prepared in 10 minutes, and takes just 45 minutes in the oven. So, by the time you’ve finished making a salad accompaniment and laying the table, it will be ready.
FOR THE CRUST
250ml (1 cup) grated Cheddar cheese
250ml (1 cup) grated cold butter or baking margarine
250ml (1 cup) cake flour
FOR THE FILLING
250ml (1 cup) cooked spinach*, very finely
1 tin 410g cream-style sweetcorn
125ml (½ cup) feta cheese
125ml (½.cup) Gouda cheese
250ml (1 cup) cream
60ml (4T) cake flour
60ml (4T) melted butter
2,5ml (½t) finely chopped garlic
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1. Preheat the oven to 180ºC.
2. 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 25cm in diameter.
3. Make the filling: Mix all the filling ingredients together and pour into the prepared tart crust. Bake for 45 minutes.
*COOKING AND CHOPPING 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 minutes 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.
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