Monday, July 4

Mediterranean vegetable flan

ready made pastry or this one,
225g/8oz plain white flour
pinch of salt
125g/4oz butter, diced
45-60ml ice cold water
45ml/3tbsp olive oil
1 red onion sliced
1 red pepper chopped
1 yellow pepper chopped
1 courgette sliced
1 crushed garlic clove
chopped fresh thyme
2teaspoons dried oregano
225g/8oz ricotta cheese
25g/1oz parmesan, freshly grated
2 eggs
150ml/.25 pint double cream
salt and pepper
25g/1oz pitted black olives
You can tweak or pimp these ingredients any way you like, depending on seasonal or personal tastes. Bake the pastry base in a 25cm/10" loose bottomed (ooer!) flan tin. (usual pastry procedure, chill etc) prick the base and cover with foil/baking beans or however you prefer to do it. (200deg/190/400F) then lower temp to 190/180/375. In a fry pan, stir fry all the veg ingredients in the olive oil until lightly golden then drain them on some kitchen paper. In a bowl beat the ricotta, parmesan and eggs together and stir in the cream until evenly blended; season generously. Spoon the veggies into the pastry case, scatter some olives on top then pour the ricotta mixture over. Bake for around 25 mins, until risen and firm. Serve warm or cold with a tomato/basil salad.


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