Filling:
2 tbsp Olive oil
1 cup Cabbage
1 cup Carrot
1/2 cup Sweet Corn
200g K&N’s Chicken Tikka Chunks
Salt to taste
1/4 tsp Black Pepper
1/4 tsp White Pepper
1 tbsp brown sugar
Egg Mixture:
4 eggs
1/3 cup cream
1/2 cup grated cheddar
2 tbsp chopped fresh parsley
1/2 tsp chopped fresh thyme
1/4 tsp Black pepper
1/4 tsp White pepper
Salt to taste
CHEDDAR PASTRY:
2 cups plain flour
175g cold butter cubed
1/2 cup grated cheddar
1 egg
Chilled Water as required
Salt 1 tsp
1/4 tsp black pepper
1/4 tsp Thyme

Directions:
1- Grease the loose-based flan tin.
2 -Make Cheddar Pastry: In a bowl add flour, butter and cheddar, thyme, black pepper and egg and mix them well with the hands until fine crumbs form. Add water and knead until dough just starts to come together, adding a little extra water if needed. Refrigerate it for 1 hour. Shape dough into a disc. Line base and side of prepared tin with pastry. Trim edges.
3- Preheat oven at 180-200°C. Line pastry case with baking paper. Fill with raw white beans or uncooked rice. Blind-bake for 12 minutes. Remove the beans and baking paper.
4- Prepare the K&N’s Chicken Tikka Chunks as per Instructions on the pack.
5- Meanwhile, heat oil in a large frying pan over medium heat, add cabbage, carrot, sweet corn, salt, brown sugar, black and white pepper. Cook for a minute, add K&N’s Chicken Tikka Chunks and mix it well.
6- In a bowl add eggs, grated cheddar cheese, cream, salt, black and white pepper, fresh parsley and thyme. Whisk it well. Keep aside.
7- Add the filling in prepared tart. Pour the egg mixture over the filling and bake for 15 minutes at 180-200°C.
8- Transfer to a serving plate.