Chilli Bean Vege Tart
“All the goodness of beans wrapped into an easy scone dough make this lovely tart. Make a head of time and just heat to serve.”
Chilli Bean Vege Tart
4 recipe photos
READY IN:45mins |
SERVES:8 |
UNITS:US |
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Ingredients Nutrition
- 2 cups wholemeal self-rising flour
- 1⁄2 cup cheese, Edam
- 3 tablespoons parsley, chopped
- 3⁄4-1 cup skim milk
- 420 g chili beans
- 1 courgette, grated
- 1 red capsicum, seeded and chopped
- 1⁄2 cup frozen sweet corn
- 1⁄4 cup cheese, Edam & grated
Directions
- Cheesy Scone Dough.
- Preheat oven to 200°C.
- Sift self raising flour into a bowl. Stir through the grated cheese and chopped parsley.
- Stir in the milk to form a soft dough and knead lightly until smooth.
- Roll the dough out on a floured board to a 30cm (approx) diameter circle.
- Place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.
- Chilli Bean Filling.
- Combine Chilli Beans, courgette, red capsicum and Frozen Supersweet Corn Kernels. Spoon into the scone lined tin.
- Flip the scone dough edges over and brush the dough with a little milk to glaze. Sprinkle with grated cheese.
- Bake for 30-35 minutes or until scone is cooked and top golden. Serve sliced with a crisp seasonal salad.
Chilli Bean Vege Tart