175 g (6 oz) rich shortcrust pastry
25 g (1 oz) fresh breadcrumbs
175 g (6 oz) salami, skinned and thinly
sliced 8 oz (225 g) tomatoes, skinned and sliced
2 eggs
2/3 cup (150 ml) 1/4 pt milk
1/4 level tsp (1.25 ml) salt and freshly ground pepper
1.25 ml (1/4 tsp) Tabasco sauce
25 g (1 oz) fresh breadcrumbs
175 g (6 oz) salami, skinned and thinly
sliced 8 oz (225 g) tomatoes, skinned and sliced
2 eggs
2/3 cup (150 ml) 1/4 pt milk
1/4 level tsp (1.25 ml) salt and freshly ground pepper
1.25 ml (1/4 tsp) Tabasco sauce
method
1. Roll out the pastry and use to line a 20.5-cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes until set.
2. Sprinkle the breadcrumbs over the base of the flan case. Cut the salami slices into strips. Arrange with tomatoes over the breadcrumbs.
3. Beat together the eggs and milk with the salt, pepper and Tabasco. Pour over the filling.
4. Bake in the oven at 190°C (375°F) mark 5 for about 40 minutes, until set.
2. Sprinkle the breadcrumbs over the base of the flan case. Cut the salami slices into strips. Arrange with tomatoes over the breadcrumbs.
3. Beat together the eggs and milk with the salt, pepper and Tabasco. Pour over the filling.
4. Bake in the oven at 190°C (375°F) mark 5 for about 40 minutes, until set.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
