Mon, 22 May 2023
Catherine Leyden's Savoury Flan
Ingredients
Pastry Flan Case
225g/8oz Plain Flour
125g/4oz Butter
Salt &Pepper
Cold Water
Filling
1 Small Onion (finely chopped)
125g/4oz Cooked Ham (cut into cubes)
225g/4oz Grated Cheddar Cheese
2 Tomatoes (sliced)
300ml/½pt Milk
2 Large Eggs
Salt & Pepper
25g/1oz Grated Parmesan (optional)
Method
· Sieve flour, salt & pepper into a bowl, coarsely rub in the margarine/butter. Add sufficient water to make a soft dough . Turn onto a lightly floured board and gently knead.
· Line 9”/23cms flan dish with the pastry.
· Place onion, ham and cheese into the flan case. Arrange tomato slices on top.
· Beat eggs and milk together and add salt and pepper. Pour gently into flan case. Sprinkle with the parmesan if used.
· Bake in a pre-heated oven at 190°C/375°F/Gas 5 for approx. 30 minutes or until golden brown and set.
· Serve hot or cold with a green salad.
