ASPARAGUS, SWEETCORN AND CHEESE SAVOURY TART
Asian pork meatballs with Chinese BBQ sauce and asparagus, sweetcorn and cheese savoury tart.
- 150 g fresh asparagus tips (steamed for 8 minutes or used bottled asparagus)
- 1 tin creamed sweetcorn
- 500 ml matured Cheddar cheese
- 200 ml self raising flour
- 200 ml fresh cream (or milk if preferred)
- 50 ml oil
- 15 ml vinegar
- 1 large egg
- smoked paprika
- cayenne pepper
Spray an ovenproof dish of 2 liter content with nonstick spray.
Blend the flour, cream/milk, oil, vinegar and egg with a whisk until a smooth batter.
Stir the sweetcorn and grated cheese in.
Pour into the dish.
Arrange the asparagus on top.
Sprinkle with smoked paprika and cayenne pepper to taste. (smoked paprika is very potent in smokiness so a little goes a long way)
Bake at 180°C for about 40 minutes depending on your oven.
The dough will be set but still moist which is correct.
Recipe and photo: Elsabie Templeton
