Bacon, Corn and Feta Tart with Tomato Courgette Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 14, 2018.

Order Now

If you don’t have an oven-proof fry-pan, grease and preheat a baking dish (measuring about 25 x 25cm) for 5 minutes before adding tart mixture. Bake for 20-25 minutes.

Ingredients

Bacon, Corn and Feta Tart

1 brown onion, finely diced
250g shortcut bacon, diced 1cm
1 corn cob, peeled and kernels removed
½ bag baby spinach, thinly sliced
5 eggs
½ cup milk
¼ teaspoon salt
½ cup GF plain flour
½ teaspoon GF baking powder
100g feta cheese

Tomato Courgette Salad

½-1 clove garlic, minced
2 teaspoon GF balsamic vinegar
1 tablespoon olive oil
1 teaspoon GF mustard (e.g. Dijon, wholegrain)
2 tomatoes
2 courgettes
2 carrots

Steps

Preheat oven to 220°C. Prepare tart ingredients. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat and cook onion and bacon for 5-6 minutes, until caramelised. Add corn and spinach and cook a further 1 minute, until spinach has wilted slightly.
While bacon and onion are cooking, whisk eggs, milk and salt together in a large bowl. Whisk in flour and baking powder, until smooth. Crumble in feta and season with pepper.
Remove bacon mixture from heat and pour in egg mixture. Shake pan well to ensure mixture is evenly distributed. Bake, on middle oven rack for about 15 minutes, until centre of tart is set.
While tart cooks, prepare the salad. Whisk garlic, vinegar, oil and mustard together in a large bowl. Dice tomatoes 1cm and peel courgettes and carrots into ribbons and place in bowl with vinaigrette. Season and toss to combine.
Rest tart in pan for 5 minutes, before cutting into pieces.
To serve, place pieces of bacon, corn and feta tart on plates. Serve tomato courgette salad on the side.

Nutritional Information

Energy	1884 kj 450 kcal
Protein	27.1g
Carbohydrate	22.1g
Fat	28.0g