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200g Salticrax, finely crushed
60g LANCEWOOD® Cheddar, finely grated
60ml maize meal
125g melted butter
15 ml oil
1 onion, finely chopped
4 spring onions, chopped
2 x 230g LANCEWOOD® Medium Fat Spring Onion & Chive Cream Cheese, room temperature
250 ml LANCEWOOD® Sour Cream
3 extra large eggs
15 ml cornflour
100 g LANCEWOOD® Cheddar, finely grated
60 ml cream
Salt and freshly ground black pepper to taste
125 g cherry tomatoes, halved
Combine the crushed Salticrax, Cheddar, maize meal and butter. Press firmly onto the bottom and up the sides of a greased 20 cm in diameter spring form pan. Refrigerate for 30 minutes. Place on a baking sheet and bake in a preheated oven at 200°C for 5 minutes. Remove and leave to cool.
Heat the oil and fry the onions and spring onions until soft. Beat the cream cheese and sour cream together. Add the eggs one at a time and beat well after each addition. Sift in the corn flour while beating. Add the onions, Cheddar, cream and seasoning to taste. Spoon into the prepared crust and tap lightly to even out. Place on a baking sheet. Bake for 15 minutes. Lower the heat to 160°C and bake for a further 40 minutes. Switch off the oven and leave to cool in the oven.
Remove from pan. Arrange the tomatoes on top. Sprinkle chopped chives over and drizzle with balsamic glaze.
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