175 g (6 oz) short crust pastry
2 tbsp (25 g) 1 oz butter
1 small onion, thinly sliced
2/3 cup (150 ml) 1/4 pt single cream or top of milk
salt
pepper
grated nutmeg
2 eggs, beaten
3 large ripe tomatoes, skinned, sliced and seeded
4 oz (100 g) fresh or smoked haddock, kipper, salmon, etc., cooked, skinned, boned and flaked
25 g (1 oz) cheese, grated
2 tbsp (25 g) 1 oz butter
1 small onion, thinly sliced
2/3 cup (150 ml) 1/4 pt single cream or top of milk
salt
pepper
grated nutmeg
2 eggs, beaten
3 large ripe tomatoes, skinned, sliced and seeded
4 oz (100 g) fresh or smoked haddock, kipper, salmon, etc., cooked, skinned, boned and flaked
25 g (1 oz) cheese, grated
method
1. Roll out the dough and use to line an 18 cm (7 inch) flan tin.
2. Bake blind in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 10 to 15 minutes or until just set.
3. Meanwhile, melt the butter in a saucepan and fry the onion until softened.
4. Remove from the heat and stir in the cream, salt, pepper, nutmeg and eggs.
5. Arrange the tomato slices and fish in the flan case and pour over the onion and egg mixture.
6. Sprinkle with the cheese and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 25 minutes or until set and golden.
2. Bake blind in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 10 to 15 minutes or until just set.
3. Meanwhile, melt the butter in a saucepan and fry the onion until softened.
4. Remove from the heat and stir in the cream, salt, pepper, nutmeg and eggs.
5. Arrange the tomato slices and fish in the flan case and pour over the onion and egg mixture.
6. Sprinkle with the cheese and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 25 minutes or until set and golden.
serving amount
serves 4
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