Chilli Bean Vege Tart

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 cheesy scone dough.
• 2 preheat oven to 200°c.
• 3 sift self raising flour into a bowl. stir through the grated cheese and chopped parsley.
• 4 stir in the milk to form a soft dough and knead lightly until smooth.
• 5 roll the dough out on a floured board to a 30cm (approx) diameter circle.
• 6 place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.
• 7 chilli bean filling.
• 8 combine chilli beans, courgette, red capsicum and frozen supersweet corn kernels. spoon into the scone lined tin.
• 9 flip the scone dough edges over and brush the dough with a little milk to glaze. sprinkle with grated cheese.
• 10 bake for 30-35 minutes or until scone is cooked and top golden. serve sliced with a crisp seasonal salad.