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Pap & Roasted Vegetable Tart
Pap & Roasted Vegetable Tart
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Pap & Roasted Vegetable Tart
Pap & Roasted Vegetable Tart
60 min
Intermediate
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29 19.1g / 29%
60 89.6g / 60%
11 16.7g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Friends Main course

Pap & Roasted Vegetable Tart

(0)
60 Min
Intermediate

Ingredients

6 Portions

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
500  g
Vegetables, mixed, frozen, cooked, boiled, drained, with salt
15  g
Oil, Olive, Salad Or Cooking
15  g
MAGGI Lazenby Worcester Sauce
5  g
Salt, Table
0.25  tsp
Spices, Pepper, Black
410  g
Tomato And Onion Mix, Diced
250  mg
Water, Tap, Drinking
290  g
Nestle Dessert & Cooking Cream
150  g
Maize/Mielie Meal
175  g
Cheese product, pasteurized process, cheddar, reduced fat
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If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Carbohydrates
89.65 g
Energy
507.97 kcal
Fats
19.13 g
Protein
16.79 g
Information per serving

Instruction

60 Minutes

  • Make the Filling

    25 Min
    Preheat the oven to 180˚C. Toss the vegetables, oil, Worcestershire sauce and salt and pepper together. Spread the vegetables into an even layer in a roasting pan and roast the vegetables 25-30 minutes, or until tender. Stir in the tomato and onion mix and set aside.

  • Prepare the Pap

    20 Min
    Place the water, cream and maize meal in a pan and mix well. Turn on the heat and bring to the boil in a pan. Cover and simmer for 15- 20 minutes. Remove from the heat and season well with salt and pepper and stir in 125g of grated cheese.

  • Layer and Bake

    15 Min
    Spread half of the pap mixture into a greased ovenproof dish. Spoon on the roasted vegetable mixture. Spread the remaining pap over the top and scatter the remaining 50g cheese on top. Bake for 10-15 minutes.
Pap & Roasted Vegetable Tart

Make the Filling of 3

Make the Filling Make the Filling Make the Filling

Preheat the oven to 180˚C. Toss the vegetables, oil, Worcestershire sauce and salt and pepper together. Spread the vegetables into an even layer in a roasting pan and roast the vegetables 25-30 minutes, or until tender. Stir in the tomato and onion mix and set aside.

Pap & Roasted Vegetable Tart

Prepare the Pap of 3

Prepare the Pap Prepare the Pap Prepare the Pap

Place the water, cream and maize meal in a pan and mix well. Turn on the heat and bring to the boil in a pan. Cover and simmer for 15- 20 minutes. Remove from the heat and season well with salt and pepper and stir in 125g of grated cheese.

Pap & Roasted Vegetable Tart

Layer and Bake of 3

Layer and Bake Layer and Bake Layer and Bake

Spread half of the pap mixture into a greased ovenproof dish. Spoon on the roasted vegetable mixture. Spread the remaining pap over the top and scatter the remaining 50g cheese on top. Bake for 10-15 minutes.

Recipe PDF

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