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Asparagus Flan Supreme

ingredients

serves: 4 - 6
1 x 20 cm (8 inch) pastry case (see below)
1 medium-sized onion, finely chopped or grated
2 eggs, lightly beaten 1/2 cup cream
1 cup grated tasty Cheddar cheese
salt
freshly ground pepper
12 canned asparagus spears, drained
2 small tomatoes

for the pastry case

1 1/2 cups plain flour
1/2 teaspoon salt
pinch cayenne pepper
90 g (3 oz) butter
1 egg yolk
2 teaspoons lemon juice
1 - 1 1/2 tablespoons water

method

1. Prepare pastry as directed in recipe for Smoked Salmon Flan.

2. Line a 20 cm (8 inch) pie plate or flan ring but do not prick or cook.

3. Combine onion, eggs, cream and grated cheese, add salt and pepper to taste.

4. Pour into flan case. Arrange asparagus spears over the filling.

5. Bake in a hot oven 200-220°C (400-425°F) for 10 minutes, reduce heat to moderate 180-190°C (350-375°F) and cook for a further 30 minutes or until set.

6. Cut tomatoes into wedges and garnish flan before serving either hot or cold.


h3>for the Pastry case 1. Sift dry ingredients into a bowl.

2. Rub butter into flour with fingertips until mixture is crumbly.

3. Mix egg yolk, lemon juice and water, add to flour and mix to a dough with a round-bladed knife.

4. Wrap in plastic film and refrigerate for 30 minutes.

5. Roll out and line a 23 cm (9 inch) flan ring. Prick base of flan, line inside with a circle of greased greaseproof paper and fill with dried beans. Bake on the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 minutes.

6. Remove paper and beans.

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