Cheese and Chilli Bean Tart
Use your scone. A taste of Mexico wrapped up in an easy scone base. Yum!
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 2 cups self-raising flour
- 25g butter
- 1/2 cup grated cheddar cheese for topping
- 425g can Craig's Chilli Beans
- 1 courgette, grated
- 2 Tbsp chopped fresh thyme or parsley
- 2 Tbsp finely chopped black olives (optional)
- milk to glaze
Method
1. Preheat oven to 200°C. Sift the flour into a bowl and rub in the butter until the mixture resembles fine crumbs. Stir in the cheese and thyme or parsley.
2. Stir in the milk to form a soft dough and knead lightly until smooth.
3. Roll the dough out on a floured board to about 30cm diameter circle.
4. Place the dough over the base and sides of a 23cm flan or cake tin allowing the edges to over hang.
5. Combine the Craig's Chilli Beans , courgette and olives and pile into the scone lined tin.
6. Flip the edges over and brush with milk to glaze. Sprinkle the second measure of grated cheese over the top.
7. Bake for 20 minutes or until hot and golden.
