I’m kind of a control freak in the kitchen. Partly this is because most of what I make is really easy and only requires one person, so to integrate a second person into the process usually involves significant amounts of added time as I explain to them what they need to do and generally natter. This process also amplifies the risk of me injuring myself, which is sadly already very high. However, moving in with someone has made me realise that I am also an ingredients control freak. I plan my recipes a few days in advance and write a list, and sometimes I hand that list to Robbie to do my shopping for me, and sometimes the stores don’t stock all the ingredients on said list and he gets a bit creative, which means that sometimes I need to totally rethink what I’m making. In this case, soured cream was substituted for creme fraiche. This led me to a bit of a dilemma, because I’m perfectly happy dolloping low fat creme fraiche onto everything, but pouring an entire container of soured cream into a very buttery pastry case was a bit intimidating for me (and my arteries). And then I got over it, because it’s yummy. And there’s sweetcorn! I love sweetcorn!
300g shortcrust pastry
300ml soured cream
1 tin sweetcorn
2 red onions
1 tbsp balsamic vinegar
1 tsp vegetable oil
Calories per serving: 400
Takes 2 hours to make
Stage one: Thinly slice the onions and then put them in a saucepan with the balsamic vinegar and vegetable oil. Cook over a low heat, stirring occasionally, while you deal with the pastry – the longer the better!
Stage two: Preheat the oven to 190C/fan170C. Roll out the shortcrust pastry and lay it in a 20cm tart case, pressing it into the edges. Cover with a sheet of greaseproof paper and cover with baking beans, then blind bake in the oven for 20 minutes. Then remove from the oven and pour the baking beans back into their container, and return to the oven for 10 minutes until the pastry is biscuit brown.
Stage three: Spread out the onions over the bottom of the pastry case.
Stage four: In a bowl, mix the soured cream, sweetcorn, eggs and lots of seasoning. Pour the mixture over the top of the onions in the case, being careful it doesn’t spill over the top of the pastry.
Stage five: Pop in the oven and bake for about 30 minutes until the top has gone golden. It tastes good hot, and amazing cold!