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Corn and Bacon Filo Tart
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Corn and Bacon Filo Tart

Don’t be afraid to use filo pastry – it’s light and flaky and surprisingly easy to use. This is a truly tasty tart, so expect a race for the leftovers.

Makes 6
Prep Time 15 minutes
Cook Time 30-35 minutes
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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
Step 1
Preheat oven to 160°C fan bake, 180°C conventional. Sauté bacon in a small frying pan until bacon is cooked. Set aside.
Step 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.
Step 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.
Step 4
Beat the eggs and milk together. Season well and pour over the top.
Step 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.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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