Ingredients & Method:
Preheated Oven: 190 deg. C
Recipe for Shortcrust PastryCase - if making your own:
8 ozs. self-raising flour (or plain flour & 2 tsps. of baking powder)*
4 ozs. cold chopped butter
approx. 3 tablespoons of cold water
Make the pastry and leave in fridge for about 20 - 30 mins. to chill.
Then, roll out the pastry on a floured surface and carefully place in your greased tin/dish.
I tend to leave an overlap of pastry, and trim afterwards. This will stop it looking as though it has shrunk from the sides, if you're serving it directly from the baking dish.
Prick over the base with a fork.
Place some scrunched foil and baking beans (or equivalent, to weigh the pasty down a little) on top, pressing gently into the sides, and bake for about 10 mins.
Remove the beans and foil and bake for approx. another 5 mins.
Remove from the oven and cool slightly.
*I like using SR flour as it gives a softer pastry but you can use Plain Flour of course.
1 Red Sweet Pepper - deseeded and chopped
2 large Shallots - peeled and chopped (ordinary sweet white onions or spring onions is fine)
1 large clove of garlic - peeled and chopped
(Leftover) boiled potato - peeled and chopped
Couple of tablespoons of olive or sunflower oil and a knob of butter
Salt and Pepper, and a little dried Oregano
Saute the above ingredients in the hot oil and butter, until softened, and set aside to cool.
8 fl.ozs double cream
3 beaten eggs
1 oz. grated parmesan
Small amount of grated gruyere cheese
Mix all these ingredients together, except the gruyere, in a separate jug and leave to keep cool in the fridge until other ingredients are ready.
1. Spread the veggie filling into your pastry case and sprinkle some gruyere over the top
2. Pour over the savoury custard making sure the filling is covered
3. Bake until set and beginning to go slightly golden.
This flan is not too cheesy, but is just about right! I love the addition of the potato.
I like mine cold, but it is also very nice warm.