Chilli Bean Vege Tart

• 2 cups wholemeal self-rising flour
• 12 cup cheese, Edam
• 3 tablespoons parsley, chopped
• 34-1 cup skim milk
• 420 g chili beans
• 1 courgette, grated
• 1 red capsicum, seeded and chopped
• 12 cup frozen sweet corn
• 14 cup cheese, Edam & grated

1. Cheesy Scone Dough.
2. Preheat oven to 200C.
3. Sift self raising flour into a bowl.
4. Stir through the grated cheese and chopped parsley.
5. Stir in the milk to form a soft dough and knead lightly until smooth.
6. Roll the dough out on a floured board to a 30cm (approx) diameter circle.
7. Place the dough over the base and sides of a greased 25cm pie dish allowing the edges to hang over.
8. Chilli Bean Filling.
9. Combine Chilli Beans, courgette, red capsicum and Frozen Supersweet Corn Kernels.
10. Spoon into the scone lined tin.
11. Flip the scone dough edges over and brush the dough with a little milk to glaze.
12. Sprinkle with grated cheese.
13. Bake for 30-35 minutes or until scone is cooked and top golden.
14. Serve sliced with a crisp seasonal salad.

wholemeal selfrising, cheese, parsley, milk, chili beans, courgette, red, frozen sweet corn, cheese

Taken from www.food.com/recipe/chilli-bean-vege-tart-440293 (may not work)