Flan This is very versatile and it’s easy to add more vegetable like spinach, grated courgette and plenty of herbs to the egg cream mix for a tasty mid week dish or easy al fresco dining and the pastry can be frozen.
For the pastry
- 200g plain flour
- 120g butter, diced
- 3 to 4 tbsp cold water
For the filling
- 1 onion, finely sliced
- 2 garlic clovers, finely chopped
- 2 red or yellow peppers, thinly sliced
- 250g cherry tomatoes
- 2 sweetcorn, steamed and the kernels cut off the cob (optional)
- 200ml cream
- 4 eggs, beaten
- Salt and freshly ground pepper
- 1 tbsp chopped mixed herbs (thyme, parsley, dill)
- Olive oil
- Egg wash, to glaze
- Sprigs of thyme, for garnishing
To make the pastry
Place the flour into a bowl and rub in the diced butter. Pour in enough cold water to form a pastry dough. Cover with plastic wrap and leave in the fridge to “rest” for 30 minutes.
To prepare the filling
Heat a frying pan with a little oil and add the onion, sauté until softened but not brown. Add the garlic and peppers and cook for a further 5 minutes. Remove and leave to cool.
To line the flan with pastry
Brush a deep 23cm loose base flan tin with butter and dust with flour. Roll the pastry out thinly on a floured surface and then line the tin and trim the edges. Preheat the oven to 210C/fan 190C/gas 7. Chill again for 20 minutes.
Lightly prick the base of the pastry with a fork, line with parchment paper and baking beans. Blind bake for 16 minutes. Remove the paper and baking beans, brush with egg wash and bake for a further 6 to 7 minutes until lightly golden.
Whisk the eggs, cream and herbs together. Spoon the onion and pepper mixture into the pastry base as well as the sweetcorn (optional). Arrange the tomatoes in the base.
Pour in the egg cream and bake for about 20 to 25 minutes until just set and lightly golden. Cool, garnish with sprigs of thyme and serve with a green salad.