Sweetcorn and Cheese Tart

Serves: 4-6

1 1/2 c plain flour
90g butter, cut into pieces
1/2 tsp salt
2 Tbsp iced water

Filling
3 large eggs
1 c milk
1/2 c light cream
6 green shallots, chopped
1 1/2 c fresh corn kernels (or 410g can creamed sweetcorn)
1 c grated cheddar cheese
salt and freshly ground pepper

In the bowl of a food processor, process flour with butter and salt until mixture forms coarse crumbs.
Add iced water and process until mixture forms a dough.
Knead for just a few seconds on a floured board, wrap in plastic and chill for 30 minutes.

Roll pastry out on a floured board to fit a 23cm flan ring, trim edges, prick lightly with a fork and bake blind by lining with greaseproof paper and half filling with pie weights or dried beans and cooking for 12 minutes in a preheated moderately hot oven 190C.
Remove from oven, take out paper and weights and let cool while preparing filling.

In a bowl, beat eggs with milk and cream and stir in remaining ingredients. Season.
Pour gently into the prepared pastry shell.
Bake in a preheated moderately hot 190C oven for 35-40 minutes, or until filling is set and crus is golden brown.
Let the tart cool slightly on a wire rack before serving.
Serve with a green salad.