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Ingredients

  • 4 rashers bacon, rind removed and chopped
  • 5 sheets filo pastry, halved
  • oil spray
  • 410 g can Wattie’s Whole Kernel Corn, drained
  • 1 cup grated tasty cheese
  • 1 Tbsp chopped fresh parsley
  • 3 eggs
  • 1 cup whole milk

Whole Kernel Corn

Grown in sunny Hawke’s Bay and picked at its peak, only the sweetest corn from our crops makes it into our Whole Kernel Corn.

Method

1. Preheat oven to 160°C fan bake, 180°C conventional. Sauté bacon in a small frying pan until bacon is cooked. Set aside.

2. Spray or brush a 25cm pie dish with a little oil. Spray halved sheets of filo pastry with oil and place in the pie dish overlapping evenly to cover the base and sides of the dish.

3. Scatter the cooked bacon and Wattie’s Whole Kernel Corn into the filo lined pie dish. Sprinkle over the grated cheese and chopped parsley.

4. Beat the eggs and milk together. Season well and pour over the top.

5. Bake for 30-35 minutes until the egg custard is set and top is golden. Allow to stand for 5 minutes. Serve with a crisp green salad on the side.

Rate and Review

7 Ratings Corn and Bacon Filo Tart


Reviews (7)


Veronica Tawhai's Review | Rating

So easy to make & very tasty. I made with trim milk & Edam cheese anyway before I read to make a healthier version.

Vicki Parker's Rating
Carmel Mary's Review | Rating

Didn't have filo pastry at the supermarket so just used half a packet of puffed pastry.
Worked really well. A yummy quick meal!

Michelle Grant's Review | Rating

Love it!. had all ingredients except filo pastry so used flaky puff instead. Used a pastry cutter to cut rounds to go into muffin tins to make individual pieces, as helping with a shift tomorrow... worked out well that way and so yummy!

Kaye Page's Rating
susan maclean's Rating
Sarah Hailes's Review | Rating

Delicious! Perfect hot for winter, or even cooler over summer! Quick, easy and yum!