Sweetcorn tart (tarta de choclo)
A homemade tart filled with creamed corn and sweetcorn in a white sauce with onion, pepper, egg and cheese, made with shop-bought pastry. An everyday classic in Argentina and Uruguay.
- 1 h 30Time
- 27 minHands-on
- 4Portions
- 23 gprotein per portion
- 930kcal per portion
Ingredients for 4 portions
- 3 tbspButter
- 1Yellow onion, chopped
- 1Bell pepper, finely chopped
- 2 tbspPlain flour
- 250 mlMilk
- 300 gCreamed corn
- 300 gSweetcorn, drained
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 3Eggs, beaten
- 50 gGrated cheese
- 100 gMozzarella, in small cubes
- 2 sheetsReady-rolled shortcrust pastry
Method
- Heat the oven to 200 °C. Melt the butter in a saucepan and soften the onion and pepper for about 8 minutes.
- Stir in the flour and cook for 1 minute, then add the milk a little at a time, stirring, until you have a thick white sauce.
- Stir in the creamed corn and sweetcorn, season with nutmeg, salt and pepper and take off the heat.
- Leave the filling to cool slightly, about 10 minutes.
- Stir in the beaten eggs, grated cheese and mozzarella cubes.
- Line a 26 cm tart tin with one pastry sheet, pour in the filling and cover with the other. Crimp the edges together and prick the top with a fork.
- Bake for 35–40 minutes, until golden.
- Leave the tart to rest for 10 minutes before cutting.
