INCREDIBLE CRUSTLESS TART

In a pan, heat a little olive oil and sauté the finely chopped onion until translucent.

Add the shredded chicken breast and chopped tomato. Season with garlic powder and paprika, sautéing for about 2 minutes.

Add olives and sweet corn (if using). Prepare the thickener by mixing the cornstarch in 100 ml of water and incorporate it into the filling.

Add a little more water if you want a less dry filling. Season with salt and add the cream cheese, mixing until the desired creaminess is achieved.

Turn off the heat on the filling and set aside.

Prepare the crustless batter by placing the cooked cassava/yuca, cheese, milk, eggs, oil, salt (teaspoon measurement), and sugar in the blender.

After blending well, add the baking powder and gently mix with a spoon.

In a greased baking dish, pour half of the cassava batter on the bottom, cover with the reserved creamy filling, and, if desired, distribute the sun-dried tomatoes on top.

Cover the filling with the remaining cassava batter and bake in a preheated oven at 350°F (180°C) for approximately 40 to 45 minutes.