African - style Family Main course

Pap & Roasted Vegetable Tart

Name: Pap & Roasted Vegetable Tart
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: African - style
Ingredients: 500g Packet Roast Vegetable Mix; 1 Tbsp (15ml) Olive Oil; 1 Tbsp (15ml) MAGGI LAZENBY Worcestershire sauce; Salt; Black Pepper; 1 Can (410g) Diced Tomato and Onion Mix; 1 Cup (250ml) Water; 1 Can (290g) NESTLÉ Dessert & Cooking Cream; 1 Cup (150g) Maize Meal; 125g + 50g Cheddar Cheese; Grated

60 Min

Intermediate

Ingredients

4 Portions

500 g

Vegetables, Mixed, Frozen, Unprepared

1 Level tablespoon

Oil, Olive, Salad Or Cooking

1 Level tablespoon

MAGGI Lazenby Worcester Sauce

0.25 tsp

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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Nutrition Value

Information per serving

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.