Pap tart

– Ni­cole Croome

YOU Winning Recipes - - CONTENTS -

“I’ve liked to cook from when I was lit­tle and would watch my mom when she was in the kitchen,” Ni­cole says. “My sis­ter and I would page through cook­books and make notes of recipes we wanted to try one day. When I worked in Amer­ica, this tart was a win­ner among my friends of var­i­ous na­tion­al­i­ties.” It works well served with braaied meat and a salad.

SERVES 6-8 Prepa­ra­tion time: 20 min Cook­ing time: 15-20 min


olive oil or but­ter for fry­ing 1 onion, chopped 5 ml (1 t) fresh, chopped gar­lic 1 green pep­per, diced 230 g mush­rooms, finely chopped 250 g lean ba­con, chopped 6 ripe toma­toes, grated 1 can (65 g) tomato paste 1 beef stock cube hand­ful of chopped fresh basil and

Ital­ian pars­ley salt and pep­per


500 ml (2 c) stiff mealie meal por­ridge 1 can (410 g) whole ker­nel corn, drained 1 round feta cheese, crum­bled small knob of but­ter


grated Parme­san cheese and Parme­san

cheese shav­ings fresh herbs to gar­nish

Pre­heat the oven to 200 °C and grease an oven­proof dish or 6-8 small, loose-bot­tom bak­ing tins.

1 Tomato sauce Heat a lit­tle olive oil or but­ter and stir-fry the onion, gar­lic, green pep­per and mush­rooms un­til soft. Add the ba­con and fry un­til done. Add the grated toma­toes, tomato paste and stock cube. Sea­son with the herbs, salt and pep­per and add a lit­tle wa­ter if nec­es­sary. Sim­mer un­til a fra­grant sauce forms, about 10 min­utes.

2 Pap Mix the por­ridge with the corn and feta cheese and add the but­ter.

3 To as­sem­ble Spoon a thin layer of tomato sauce onto the bot­tom of the oven­proof dish or bak­ing tins. Press a layer of pap on top. Re­peat the lay­ers then top with grated Parme­san cheese. Heat in the oven un­til the cheese melts. Sprin­kle over the Parme­san cheese shav­ings and herbs.


I’m bowled over by how de­li­cious this pap tart is. It’s been rein­vented with the use of fresh in­gre­di­ents and herbs and is a tasty and healthy dish.

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