Onion and tomato flan

Method

1. First make the cheese pastry. Place the flour, margarine, Cheddar cheese and English mustard in a food processor. Process until thoroughly blended.

2. Add the beaten egg and blend until the mixture comes together. If needed, add a little cold water to make the pastry come together.

3. Preheat the oven to 170°C/gas 3. Roll out the cheese pastry and use it to line a 25cm loose-based flan tin.

4. Prick the base of the flan case. Cover with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the pastry case from the oven while leaving it on at 170°C/gas 3.

5. Meanwhile, heat the oil in a frying pan. Add the onions and fry gently for about 5 minutes.

6. Spread the tomato puree in the blind-baked pastry case. Top with the fried onion and sliced tomatoes. Sprinkle over the basil and season with salt and freshly ground pepper.

7. Beat the eggs with the cream. Pour the egg mixture into the flan case.

8. Bake the flan for 30 minutes until the filling is set and lightly browned.

9. Ideally serve while warm, though it can be eaten cold.

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Ingredients

For the cheese pastry:

225g plain flour
115g margarine
115g mature Cheddar cheese, grated
1 tsp English mustard
1/2 beaten egg

For the filling:

1 tbsp vegetable oil
1 large onion, finely sliced
2 tbsp tomato purée
3-4 Tomatoes, sliced
a small handful of basil leaves, shredded
salt and fresh ground black pepper
2 Eggs
300ml double cream

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