Tarta de Choclo (Sweetcorn and Cheese Tart)
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Ingredients
- 400 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 320 g ready-made shortcrust pastry
- 4 large eggs
- 120 g mature cheddar, grated
- 80 ml whole milk
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 726 kcal
- Protein
- 25 g
- Carbohydrate
- 56.2 g
- of which sugars
- 9.6 g
- Fat
- 43.4 g
- of which saturates
- 19.4 g
- Fibre
- 4.7 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and cook the onion for 5 minutes until soft.
- 2
Roll out the pastry and line a 23cm tart tin, pressing it into the edges. Prick the base and bake for 10 minutes.
- 3
Beat the eggs with the whole milk, then stir in the sweetcorn, cooked onion and most of the cheddar.
- 4
Pour the mixture into the pastry case and scatter over the remaining cheddar.
- 5
Bake for 30-35 minutes, until set and golden on top.
- 6
Leave to cool for 5 minutes before slicing.
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