Chilli Bean and Vegetable 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.

Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves:
8

Ingredients

  • Cheesy Scone Dough
  • 2 cups self raising flour
  • 1/4 cup grated Edam cheese
  • 3 Tbsp chopped parsley
  • 3/4-1 cup lite milk
  • Chilli Bean Filling
  • 425g can Craig's Chilli Beans (mild or hot)
  • 1 courgette, grated
  • 1 small red capsicum, deseeded and chopped
  • 1/2 cup Wattie's frozen Supersweet Corn
  • handful grated Edam cheese

Method

1. To make Cheesy Scone Dough, preheat oven to 200°C.

2. Sift self-raising flour into a bowl. Stir through the grated cheese and chopped parsley.

3. Stir in the milk to form a soft dough and knead lightly until smooth.

4. Roll the dough out on a floured board to make a circle, approximately 30cm in diameter.

5. Place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.

6. To make Chilli Bean Filling, combine Craig’s Chilli Beans , courgette, red capsicum and Wattie’s frozen Supersweet Corn Kernels . Spoon into the scone lined tin.

7. Flip the scone dough edges over and brush the dough with a little milk to glaze. Sprinkle with grated cheese.

8. Bake for 30-35 minutes or until scone is cooked and top golden. Serve sliced with a crisp seasonal salad.

Tip:

Here's a way to make the scone dough:

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