Jalapeno, butternut and feta tart
Heating time: 20 minutes
Heating temperature: 180°C, 220°C
Heating mode: OvenDownload PDF
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Butternut |
| Oil, Peanut | ||
| 5.00 | ml | ROBERTSONS Thyme 6 x 250g |
| Salt and Pepper to taste | ||
| 30.00 | g | MARVELLO Full Fat Spread 20 x 250g |
| 2.00 | pc | Onions |
| 60.00 | g | Feta cheese |
| BASE: | ||
| 180.00 | g | Flour, white |
| 2.50 | ml | Baking powder |
| 2.50 | ml | Salt |
| 40.00 | g | MARVELLO Full Fat Spread 20 x 250g |
| 50.00 | ml | Water |
| 40.00 | ml | HELLMANN'S Tangy Reduced Oil Mayonnaise 4 x 2.5kg |
| 2.00 | pc | Eggs, large (class A) |
| 60.00 | ml | MEADOWLAND Sour 10 x 500ml |
| 10.00 | g | Jalapeno chillies, seeded and chopped |
| 10.00 | ml | Poppy seeds |
Preparation
The base
1. Sift flour, baking powder and salt into a bowl.
2. Cut the margarine into the dry ingredients until the mixture resembles breadcrumbs.
3. Add water and tangy mayonnaise and stir lightly.
4. Turn the dough out onto a floured surface and knead lightly.
To complete
1. Press dough into a greased spring-form tin and cover evenly with onions and butternut.
2. Mix together egg, sour cream, jalapeno mayonnaise and jalapenos.
3. Spread evenly over onion and butternut, sprinkle with poppy seeds and bake in oven at 220°C for 20 minutes or until golden.
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