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for the filling

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.

for the filling

1. Prepare and partly cook pastry case as directed in Smoked Salmon Flan recipe.

2. Saute onions and mushrooms in butter in a covered saucepan until soft.

3. Add flour and stir over medium heat for 1 or 2 minutes until golden brown.

4. Add milk and stir continuously until the mixture boils, simmer 5 minutes.

5. Remove from heat and stir in cream, eggs, and salt, pepper and nutmeg to taste.

6. Place ham in bottom of flan case, reserving 4 small slices.

7. Pour onion and mushroom mixture over.

8. Sprinkle with cheese and bake on middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes, or until the filling is set.

9. Saute whole mushrooms in a little butter and arrange on top of cooked flan with reserved ham (rolled).

10. Serve immediately.

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