Creamed Sweetcorn Tart with No-Roll-Out Pastry

Ingredients & Method:

Filling:
1 small white onion - peeled
2 celery stalks - peeled
2 medium waxy potatoes (ordinary white potatoes are also fine) - peeled

1 can of creamed sweetcorn
S&P - to taste
Place 1st three  ingredients in your food processor and whizz until small but not mushy.
Saute in a little olive oil/sunflower oil and a knob of butter until softened (you can do this in your Micro) -  Add the can of Creamed Sweetcorn - stir together.
Season and taste.  Set aside.

Savoury Custard:
2 large eggs - beaten
1 tbls. flour
1/2 cup of double cream
little grated hard cheese - if you fancy
Mix all ingredients for custard together.  Set aside.


No-roll-out pastry:
2 cups of sifted plain or SR flour
1/2 tsp. salt
2/3 cup of vegetable/sunflower oil
9 tsps. cold milk
Little cornmeal or semolina to sprinkle over pastry base to stop soggy pastry.


Put all ingredients for the pastry into your food processor and whizz until dough is done.
Gather the dough ball together and press out into a buttered oven-proof flan dish.
You dont need to be too delicate with this at all, and can use your knuckles to press it into shape, coming up the sides of the dish.  Make it fairly thin if you can. Prick with a fork, and sprinkle a little cornmeal or semolina over the pastry base.

Place your filling into the pastry case and pour over the savoury custard - adding a little grated cheese if you want.

Bake at about 190 deg.C (approx) until the custard is set and beginning to go golden.
Approx. 1/2 - 3/4 hr.
....... This is delicious chilled.

If you have any filling leftover - you can bake it in a separate dish without the pastry.
See also Sweetcorn Tart (shortcrust pastry)