SIMPLE SAVIOURS

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Breakfast, lunch and dinner ideas made with canned ingredients

Corn, chard & cheese tart

This is great to make at the start of the week to cut into portions to enjoy on following days.

500g block shortcrust pastry

FOR THE FILLING

50g butter

2 onions, thinly sliced

1-2 tsp chilli flakes pinch of sumac

8 lemon thyme sprigs, leaves picked

and chopped

200g Swiss chard, thinly sliced

340g can sweetcorn, drained and

½ blitzed with a stick blender 200ml crème fraîche

3 eggs

100g feta, crumbled salad, to serve (optional)

1 Heat the oven to 180C/160C fan/gas 6. To make the filling, melt the butter in a large frying pan over a medium heat, and add the onions, a pinch of salt and half each of the chilli flakes and lemon thyme. Turn the heat to low, then cook slowly for 30-35 mins until sticky and golden. Add the chard and cook for a further 4-5 mins until it has wilted and any excess moisture has evaporated. Season and remove from the heat.

2 Beat all the sweetcorn, the crème fraîche and eggs together in a bowl. Season and set aside. Toss the feta with the remaining chilli flakes and lemon thyme in a separate bowl. 3 Roll the pastry out to about a 30cm circle. Use it to line a 25cm loose-bottomed tart tin, lightly pressing it into the base and sides. Trim the excess and prick the base all over with a fork. Chill for 20 mins. Put a baking tray in the oven to heat up.

4 Line the chilled pastry case with a sheet of baking parchment and baking beans. Bake for 20 mins, then remove the parchment and beans and bake for 10 mins more until lightly golden. Reduce the oven to 160C/140C fan/gas 4.

5 Tip the onion mixture into the pastry case, spread it evenly across the base, then pour over the egg mixture. Scatter over the feta mixture and bake for 25-30 mins until the tart is just set in the middle and golden on top. Leave to cool slightly before removing from the tin, then slice and serve with salad, if you like.