- a (fluted) loose-based baking tin,
- top 28 cm /underside 26 cm /rim 2,5 cm,
- greased with butter
- 200 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (2 g)
- 40 g soft butter
- 125-175 ml milk
- 15 g dried boletes
- 500 g fresh (or frozen) corn kernels,
- or “crispy” canned
- 75 ml whipping cream
- 1 tablespoon butter
- 4 spring onions with green
- 150 g matured cheese, finely chopped
- 4 large eggs, beaten
- 1 teaspoon salt
- pinch of white pepper and nutmeg
- 3 tablespoons freshly ground Parmesan cheese
Corn crept into the genes of Latin American people. This grain has been cultivated in that part of the world since 3600 BC where it became a basic food and as such an item of worship.
Early Olmecs (Central Mexico) had cob-shaped heads in honor of their Maize god. Their soft little baby heads were pressed between two little shelves in order to reach that holy appearance (to be seen in Museum aan de Stroom, Antwerp, Belgium).
The Mayan’s holy book, the Popol Vuh, goes even further in its creation story. After the gods had tried in vain to make a man of clay and wood (it became a monkey!), they tried whether it would work with corn. Success! That made humans respectful. So an Aztec woman blew on the cobs before they entered the pan so that they would not be afraid of the fire.
No wonder that there are so many corn dishes. Here Tarta de choclo.
- Mix flour, baking powder and salt, cut the butter into it. Stir in the milk with a knife. Knead a smooth dough.
- Roll out on a floured surface to a 34 cm circle. Line the baking tin with it. Press the dough firmly against the rim. Cool in the fridge.
- Wash the boletes. Soak for 15 minutes in hot water, rinse, squeeze, cut into pieces.
- Mash corn and cream with a hand blender.
- Melt the butter in a saucepan, sauté the coarsely sliced spring onions green included.
- Preheat the oven to 200 ˚C/400˚F/Gas 6.
- Mix beaten eggs, boletes, mashed corn, onions, cheese, salt, pepper and nutmeg. Ladle into the lined baking tin. Sprinkle with Parmesan cheese.
- Bake 45-50 minutes on the lowest shelf until golden brown.
Serve with Argentinian chimmichuri de tomate: 250 ml tomato coulis mixed with 50 ml olive oil, 1 finely sliced red bell pepper, 1 tablespoon chopped chives, teaspoon of oregano, tabasco, salt; this sauce is mostly eaten cold, but for this occasion it is better just a bit cooked.