Summer vegetable flan

Yield: 6 servings

Measure Ingredient
100 grams Plain wholemeal flour; (3 1/2oz)
50 grams Medium oatmeal; (2oz)
\N \N A pinch of salt
75 grams Half-fat spread; (3oz)
1 tablespoon Cold water; (1 to 2)
1 tablespoon Olive or sunflower oil; (15ml)
1 small Onion; chopped finely
1 small Red pepper; de-seeded and
\N \N ; chopped finely
1 \N Courgette; sliced
100 grams Mangetout; (3 1/2oz)
2 \N Eggs; beaten
250 millilitres Semi-skimmed milk; (8floz)
\N \N Salt and pepper

FOR THE PASTRY

FOR THE FILLING

Preheat the oven to 200øC/400 øF/Gas Mark 6.

Place the flour, oatmeal and salt in a bowl.

Rub in the half fat spread until the mixture resembles breadcrumbs. Add enough cold water to form a soft dough.

Roll the pastry out thinly on a lightly floured surface and use to line a 23cm (9inch) loose-bottomed flan tin. Lightly prick the base with a fork and chill for 10 minutes. Cover with greaseproof paper weighed down with dried beans.

Bake the flan case blind for 10 minutes.

Remove the beans and greaseproof paper and cook for a further 5 minutes.

Reduce the oven temperature to Gas Mark 4/180 øC/350 øF.

Meanwhile, for the filling, heat the oil in a large pan, add the onion, red pepper, courgette and mange tout and cook for 5-10 minutes. Place in the flan case.

Beat the eggs, milk and seasonings together and pour over the vegetables.

Place the flan in the oven and bake for 20-30 minutes until set. Serve with a green salad.

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