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                                     1teaspoon garlic, crushed
  1tablespoon chives                                              180g sliced biltong
  100g feta, crumbled                                             250ml  cream
  125ml Gruyere cheese, grated                           Fresh basil, to serve

Method:

1. Preheat the oven to 180°C.
2. 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.
3. Stir in the corn and cook for a further 5 minutes.
4. 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.
5. 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.
6. 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.
7. 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/