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Onion and goat's cheese flan with pepper relish

From Just For Starters
Slow-cooked red onion and shallot combine with tangy goat's cheese to make a truly tasty flan in Antony Mason's recipe

Onion and goat's cheese flan with pepper relish

Method

1. Preheat the oven to 200°C/gas 6. Sift the flour and half a teaspoon of salt into a mixing bowl. Add the butter. Using your fingertips, rub in the butter until abosrbed. Add 1-2 tablespoons of water to make a thick but workable pastry. Wrap the pastry in cling film and refrigerate for 30 minutes.

2. Roll out the pastry finely. Line a greased 28cm flan dish with the pastry. Prick the flan base all over with a fork. Bake the pastry case blind for 20 minutes; remove and set aside to cool.

3. While the pastry case is baking, heat 2 tbsp olive oil in a large, heavy-based frying pan. Gently fry the sliced onion and shallot until softened and lightly browned, stirring now and then, around 15-20 minutes. Season with salt and add the sugar, mixing well.

4. Layer the fried onion over the part-baked pastry case. Top with the goat's cheese and season with freshly ground pepper.

5. Beat together the egg, yolks, cream and milk. Pour the egg mixture over the goat's cheese. Bake in the oven at 200°C/gas 6 for 25-40 minutes until the filling has set.

6. Meanwhile, make the pepper relish. Heat the remaining olive oil in a large, heavy-based frying pan. Gently fry the sliced peppers until softened, around 20 minutes. Halfway through cooking the peppers add the garlic, mixed herbs, salt and freshly ground pepper. Set the relish aside to cool.

7. Serve the quiche with the pepper relish.

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Serves: 8

Prep: 45 min, plus 30 mins chilling
Cook: 1 hr

Ingredients
300g plain flour
salt and fresh ground black pepper
150g Butter, softened
1-2 tbsp water
4 tbsp Olive oil
750g red onions, finely sliced
4-6 Shallots, finely sliced
1 tsp Sugar
150g mild goat's cheese, (such as Chevre de Berry), cut into chunks
1 egg
3 egg yolks
100ml double cream
100ml Milk
10 red, yellow and green peppers, sliced
10 garlic clove, chopped
half tsp Dried mixed herbs