Sweetcorn tart with caramelised onion and caraway
Ingredients
Pastry
- cooking spray or butter, for oiling tin
- wholemeal flour 1¾ cups
- chia seeds 1 tablespoon
- sea salt 1/2 teaspoon
- butter 120 grams, diced
- cold water 2-3 tablespoons
Filling
- olive oil 1 tablespoon
- medium onions 3, halved and sliced
- caraway seeds 1 teaspoon
- smoked paprika ½ teaspoon
- cooked sweetcorn kernels 2 cups
- eggs 4
- cream 1 cup
- crumbly feta 50 gram
- sea salt
Method
Preheat oven to 185°C. Lightly spray a 23cm fluted tart tin with oil or brush with butter.
- In a food processor combine the flour, chia and salt and pulse until well blended. Add butter and pulse until mixture resembles fine breadcrumbs.
- Add enough cold water to get the mixture to come together and start to form a ball. Transfer to a lightly floured bench and roll into a log then chill in fridge for at least 20 minutes.
- Meanwhile make the filling. Heat the olive oil in a medium-large frying pan and sauté onion and caraway seeds for about 10 minutes or until golden and tender. Add paprika and corn, toss together then remove from heat.
- In a bowl, whisk eggs and cream together, then stir in crumbled feta. Season with sea salt and cracked pepper.
- Roll out chilled pastry fairly thinly, line tin and trim off excess. Spread corn mix over base and pour in egg mixture.
- Bake for 30-40 minutes or until pastry is cooked and filling has set in the centre. Let cool for 5 minutes before cutting.
- Serve with a garnish of summer greens, edible petals and toasted seeds.