Spinach and sweetcorn tart
- For the crust:
- 250 ml grated cheddar cheese
- 250 ml grated cold butter
- 250 ml cake flour
- For the filling:
- 6 eggs
- 250 ml finely chopped spinach - cooked*
- 1 tin - cream-style sweetcorn
- 125 ml Feta cheese
- 125 ml Gouda cheese
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 25 cm in diameter.
Preheat the oven to 180 ºC.
Make the filling:
Mix all the filling ingredients together and pour into the prepared tart crust.
Bake for 45 mins.
*Cooking and chopping the 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 mins 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.
An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.