Baby mar­row tart

Friday - - RECIPE CARDS -

Prep time: 15 mins Cook­ing time: 30 mins Serves 4-6 2 tbsp but­ter 1 large onion, finely chopped 2 gar­lic cloves, crushed 1 large car­rot, finely grated 400g baby mar­rows, finely grated 2 tbsp flour 1 tsp mus­tard pow­der 2 ex­tra large eggs Pinch of ground nut­meg 2 tbsp finely chopped fresh pars­ley 100g ma­ture Ched­dar, grated

METHOD

1 Heat the but­ter in a large fry­ing pan and add the onion and gar­lic. Sauté un­til the onion softens. Add the car­rot and baby mar­rows and sauté for 4-5 min­utes or un­til the veg­eta­bles are soft.

2 Pre­heat the oven to 180°C. Com­bine the flour, mus­tard pow­der, eggs, nut­meg and pars­ley. Sea­son with salt and pep­per and mix well.

3 Fold the baby mar­row mix­ture into the egg mix­ture and mix thor­oughly. Fold in the cheese and pour into a greased 20cm round oven­proof dish.

4 Bake in the oven for 25 min­utes or un­til set. Slice and serve with tzatziki and greens.

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