Biltong, Mushroom and Feta Pap Tart
Ingredients:
Pap:
- 750ml (3 cups) warm water
- 2.5ml (½ tsp) fine salt
- 15ml (1tbsp) butter
- 250ml (1 cup) maize meal
- 250ml (1 cup) fresh or frozen corn kernels
Filling:
- 1 tablespoon olive oil
- ½ red onion, diced
- 250g mushrooms, sliced
- 1 tablespoon chives
- 100g feta, crumbled
- 125ml Gruyere cheese, grated
- 180g sliced biltong
- 250ml cream
- 1 teaspoon garlic, crushed
- Fresh basil, to serve
Method:
- Preheat the oven to 180°C.
- For the pap, place the water and salt in a pot and bring it up to a boil. Stir in the butter and then whisk in the pap. Turn the heat down, cover with a lid and cook it over very low heat for 15 minutes. Whisk twice during cooking to get rid of any lumps.
- Stir in the corn and cook for a further 5 minutes.
- For the filling, heat the oil in a pan over medium heat. Gently sauté the onion for 5 minutes until tender. Turn up the heat and add in the mushrooms. Fry for 3-4 minutes and then add the garlic and fry for another minute. Stir in the chives and lightly season the mixture.
- To assemble the tart, place half of the pap at the bottom of a 15cm x 20cm ovenproof dish. Add the mushroom filling on top. Add a layer of biltong and then the crumbled feta.
- Pour over half of the cream and then the rest of the pap. Neaten the edges so that all of the filling is covered. Pour over the rest of the cream and then scatter the grated Gruyère on top.
- Bake for 15 minutes until the cheese is melted. Scatter some fresh basil on top and serve.
Source: https://www.food24.com/biltong-mushroom-and-feta-pap-tert/
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