Tuna, spring onion and lemon flan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 g frozen vegetable fat shortcrust; defrosted | |
| ; pasty | ||
| 50 | grams | Dairy free margarine; (2oz) |
| 50 | grams | Plain flour; (2oz) |
| 300 | millilitres | Soya milk; ( 1/2 pint) |
| 1 | 185 g tuna chunks; drained | |
| 2 | Spring onions; chopped | |
| ½ | Lemon; juice and rind of | |
| 1 | tablespoon | Snipped chives |
| Salt and freshly ground black pepper | ||
| 1 | slice | Lemon and snipped chives to garnish |
Directions
Roll the pastry out onto a floured surface and line a 20cm (8 inch) flan tin. Line with greaseproof paper and fill with baking beans and allow to rest for 20 minutes. Preheat the oven to 200 C, 400 F, Gas Mark 6. Bake blind for 10-15 minutes.
Make the filling: Melt the margarine and stir in the flour. Cook for 2-3 minutes, then gradually stir in the milk. Bring slowly to the boil and simmer for 2-3 minutes until thickened.
Stir in the tuna, spring onions, lemon rind and juice, chives and seasoning. Remove the greaseproof paper and baking beans, pile in the filling mixture into the flan case and spread evenly.
Place on a baking sheet and cook in the centre of the oven for 25-30 minutes until the pastry is golden and the filling is set. Garnish with slices of lemon and chives.
Converted by MC_Buster.
NOTES : A tasty blend of flavour make up this dairy free flan.Ideal served with salads and hot new potatoes.
Converted by MM_Buster v2.0l.