With this Christmas corn tart on the menu, your dinner table will look a whole lot more interesting.

Have your guest’s taste buds wanting more as you indulge them with this recipe supplied by the HTA School of Culinary Art which feeds about five to six people and make your festive table one to remember.

Also read: Rosebank’s Capsicum Culinary Studio chef shares what it takes to be a chef

Here is the recipe: Christmas corn tart

Ingredients

• One can of sweet corn
• 30ml olive oil
• One small onion peeled and freshly diced
• One red pepper, seeded and finely diced
• Five slices of salami, cut into thin strips
• Three eggs, lightly beaten
• 30g fresh chives, chopped
• 15g fresh parsley, chopped
• 200g fresh white breadcrumbs
• 60ml cream

Also read: Grow your own culinary herbs for summer

Method

1. Preheat the oven to 180°C and grease five to six ramekin dishes. Chop the sweetcorn.

2. Heat the oil in a medium pan. Sauté the onion and red pepper until tender, about three minutes. Add the salami and remove from heat.

3. Transfer the mixture to a bowl. Stir in the corn, eggs, chives, parsley, breadcrumbs and cream. Season to taste. Divide the mixture into 5 and spoon into the ramekin dishes.

4. Place the dishes in a bain-marie and cover them loosely with foil.

5. Bake until just set, about 25 to 30 minutes. Sprinkle with snipped chives.

6. Serve with crusty Italian loaf for enjoyment.

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