This delicious tart is a quick and easy meal for the whole family. Add a side salad and serve this hot or cold.
- Grease or line the base of a 21 x 26cm pan with baking paper. Cut pastry to fit base and sides. Prick the base all over with a fork and chill for 30 minutes.
- Preheat oven to 190°C. Line the pastry case with foil and fill with baking beans. Bake blind for 15 minutes. Remove from the oven and remove the foil and baking beans. Return the pastry case to the oven for a further five minutes to dry the pastry. Reduce oven temperature to 170°C.
- Break the eggs into a bowl, add milk and grated parmesan and whisk to combine. Stir in the spring onions and cream-style corn. Season mixture with salt and pepper, then pour into the cooked pastry case.
- Bake for 25 to 30 minutes or until the egg mixture is set and the pastry is golden brown. Slice to serve hot or cold.