Sweet pepper flan

Yield: 6 servings

Measure Ingredient
50 grams Polyunsaturated margarine; (2oz)
125 grams Wholemeal flour; (4oz)
2 tablespoons Cold water
2 tablespoons Corn oil
2 \N Cloves or garlic; peeled and crushed
2 \N Green peppers; de-seeded and
\N \N ; sliced
1 \N Red pepper; de-seeded and
\N \N ; sliced
1 tablespoon Tomato pur‚e



1. Preheat the oven to Gas Mark 5/375øF/190øC.

2. Make the pastry by rubbing the margarine into the flour, and adding enough cold water to make a firm dough (or use a mixer or food processor).

3. Roll out into a circle and use to line an 20cm (8 inch) flan dish.

4. Bake blind for 20-25 minutes.

5. Heat the oil in a pan and soften the onions and garlic, without browning.

6. Add the sliced peppers and tomato pur‚e.

7. Cover the pan and simmer for 15 minutes.

8. Pour into the flan case and serve hot, surrounded with shredded lettuce if you like.

Converted by MC_Buster.

NOTES : The filling of the flan is rather like ratatouille, the Provencal vegetable dish. The flavour of the wholemeal pastry is robust enough to complement the vegetables rather than be masked by them.

Converted by MM_Buster v2.0l.

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