Ingredients:
Filling:
3ozs. Gruyere Cheese - grated
3ozs. Low Fat Cheddar (any Cheddar would do)
1 (peeled) boiled potato - sliced
1 clove of garlic - chopped or crushed
1 small onion - sliced and sauteed with the garlic, till just softened.
Savoury Custard:
1/4pt. double cream + few tablespoons of milk
2 eggs
salt and pepper
Pastry:
place ingredients (given below) in food processor and whizz until ball of dough is formed. (Or make by hand of course). Cover with Klingfilm and chill for about 1/2 hr.
4 ozs. cold butter
3 ozs. self-raising flour
3 ozs. plain flour (using the SR flour - gives a softer pastry)
2-3 tablespoons of water
shake of salt and pepper
1. Roll out the pastry between sheets of Klingfilm - no need to flour surface.
Remove top sheet of Klingfilm and 'splat'* the pastry (carefully!) into the flan tin. Press the sides carefully into shape and trip off the excess.
2. Prick the base with a fork, put some scrunched up foil into the base (to weigh it down a little) and cook for about 5/10 mins. Remove from the oven and remove the foil.
3. Put the potatoes and onion into the flan, add the grated cheeses, then pour the savoury custard over.
4. Tap the flan down on your surface, to ensure the custard has evenly covered.
5. Bake until golden and risen - fairly evenly. This will drop when it has cooled.
I find this is lovely served warm, but is also very good cold.
It has a nice creamy taste and isn't too cheesy!
PS: Apologies - I had to 'Photoshop' the base of my pastry (pic.) - as I was in a hurry - I didn't pre-bake it (for the 10 mins or so) - However, it still tasted really good :)
*technical term for putting the pastry into the tin :)
No comments:
Post a Comment