SPINACH AND SWEETCORN TART | SA Garden and Home

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.

(Serves 8)

INGREDIENTS

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

6 eggs

250ml (1 cup) cooked spinach*, very finely

chopped

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

YOU’LL ALSO LOVE: SPINACH, CARAMELISED ONION & BRIE QUICHE

METHOD

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.

ALSO TRY: BRIE AND CARAMELISED ONION TARTLETS

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