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Sweet corn tart

NZ Woman's Weekly

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300g shortcrust pastry 3 eggs 1/2 cup milk 1/4 cup grated parmesan cheese 3 spring onions, finely chopped 410g can cream-style corn, well drained Salt and pepper 1. Roll out pastry to 3mm thick and use

Ingredients

3	Eggs
300 g	Shortcrust pastry
½ cup	Milk
¼ cup	Parmesan cheese
3	Spring onions
410 g	Cream style corn
1 to taste	Salt & freshly ground pepper

Directions

Roll out shortcrust pastry to 3mm thick and use to line a rectangular or 23cm round tart tin.
Prick the base all over with a fork and chill for 30 minutes.
Heat oven to 190 degC. Line the pastry case with foil and fill with baking beans. Bake for 15 minutes.
Remove from the oven and remove foil and baking beans.
Return the pastry case to the oven for a further five minutes to dry the pastry. Reduce oven temperature to 170 degC.
Break the eggs into a bowl, add milk and grated parmesan and whisk to combine. Stir in the finely chopped spring onions and cream style corn.
Season mixture with salt and pepper, then pour into the cooked pastry case.
Bake for 25 to 30 minutes or until the egg mixture is set and the pastry is golden brown. Slice to serve hot or cold.