Sweetcorn Tart

Preheat oven to about 190 C

Pastry base:
1 cup of plain flour
1 cup of self-raising flour
4 ozs of cold diced butter

1/4 cup of cold water

(small amount of cornmeal or semolina)

Mix dry ingredients together in your food processor, add the cold water and wrap the pastry in klingfilm. Chill in fridge for minimum of about half-hour. This pastry will keep (wrapped) for quite a few days in the fridge but you will need to bring it back to room temperature before rolling out (on floured surface).

Place rolled pastry in your greased baking dish, prick with a fork and sprinkle a little cornmeal or semolina over the base. (This stops the pastry from becoming soggy.)

Filling:
2-3 spring onions (scallions)
1 large celery stalk - peeled and chopped
1 medium white potato

Put these into your food processor and whizz until chopped small, but not mushy.
Saute them until just softening, in butter and olive oil (approx 1tbl. butter and about the same of oil).
Add
1 can of sweetcorn - 340g. (drained), season well, and saute for a few more minutes - set aside to cool.

Savoury Custard:
Mix together in food processor:
1/3 cup of soft herby cream cheese
2 large eggs approx.
1 tbl. Gram Flour (ordinary flour will do)
1/2 cup of single cream
1/2 cup of double cream
1/4 cup of creme fraiche, fromage frais or plain yogurt
- you could also add some grated cheese

Mix the sweetcorn mixture into the custard and fill the tart almost to the top.
Bake until the custard is set and becoming slightly golden.

This is delicious warm, but can be eaten cold or reheated in the micro.
See also Creamed Sweetcorn Tart with no-roll-out pastry