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Pap & Roasted Vegetable Tart

Serves 4 Prep 0 mins Cook 60 mins
  • 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
  1. 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.

  2. 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.

  3. 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.


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