Ingredients for Corn And Bacon Filo Tart From New Zealand
- 4 slices bacon, cooked and crumbled
- Phyllo Pastry Sheets
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- 3 large eggs
- Whole Milk
- Cooking Spray
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How to Make Corn And Bacon Filo Tart From New Zealand
- Preheat oven to 180°C (350°F).
- Cook bacon in a small frying pan until crisp. Remove and set aside, reserving 1 tablespoon of bacon grease.
- Lightly grease a 25cm (10-inch) pie dish with oil or cooking spray.
- Spray or brush six sheets of filo pastry with oil or melted butter, folding in half to make three double-layered sheets. Layer these in the pie dish, overlapping the edges to cover the base and sides. Trim any excess pastry.
- Scatter 1 cup of cooked bacon and 1 cup of corn kernels into the filo-lined pie dish.
- Sprinkle with ½ cup of grated cheddar cheese and 2 tablespoons of chopped fresh parsley.
- In a bowl, whisk together 3 large eggs, ½ cup of milk, ¼ teaspoon of salt, and a pinch of black pepper.
- Pour the egg mixture evenly over the corn and bacon.
- Bake for 30-35 minutes, or until the custard is set and the top is golden brown.
- Let stand for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
21g
Fat
27g
Carbs
8g
