Chilli Bean and Vegetable Tart

Method

1. To make Cheesy Scone Dough, preheat oven to 200°C.

2. Sift self-raising flour into a bowl. Stir through the grated cheese and chopped parsley.

3. Stir in the milk to form a soft dough and knead lightly until smooth.

4. Roll the dough out on a floured board to make a circle, approximately 30cm in diameter.

5. Place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.

6. To make Chilli Bean Filling, combine Craig’s Chilli Beans , courgette, red capsicum and Wattie’s frozen Supersweet Corn Kernels . Spoon into the scone lined tin.

7. Flip the scone dough edges over and brush the dough with a little milk to glaze. Sprinkle with grated cheese.

8. Bake for 30-35 minutes or until scone is cooked and top golden. Serve sliced with a crisp seasonal salad.