Name: Corn and Bacon Filo Tart
Prep time: 15 min
Cook time: 35 min
Yield: Makes 6
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

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.

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Makes 6

Prep Time 15 minutes

Cook Time 30-35 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.