Tuna And Sweetcorn Flan recipe
information
255 Calories per serving
For the flan case
5 oz (150 g) wholemeal or plain flour
pinch of salt
4 tablespoons margarine
5 - 6 teaspoons ice-cold water
1 tablespoon wholemeal or plain flour for rolling out the pastry
pinch of salt
4 tablespoons margarine
5 - 6 teaspoons ice-cold water
1 tablespoon wholemeal or plain flour for rolling out the pastry
For the filling
1 teaspoon margarine
1 leek, thinly sliced
1 small green or red pepper, cored, seeded and chopped
3 oz (90 g) drained canned sweetcorn
6 oz (180 g) drained canned tuna, flaked
2 eggs
1/4 pint (150 ml) skimmed milk
1 tablespoon chopped parsley
salt and pepper
1 tomato, sliced
1 leek, thinly sliced
1 small green or red pepper, cored, seeded and chopped
3 oz (90 g) drained canned sweetcorn
6 oz (180 g) drained canned tuna, flaked
2 eggs
1/4 pint (150 ml) skimmed milk
1 tablespoon chopped parsley
salt and pepper
1 tomato, sliced
method
1. first of all, make the pastry. Stir the flour and salt together in a bowl.
2. Add the margarine which, if possible, has been stored in the freezer. Rub it into the flour using the tips of your fingers and thumbs until the mixture resembles fresh breadcrumbs.
3. Using a round-bladed knife, mix the cold water into the pastry to form a dough. if time allows, wrap the pastry in foil or clingfilm and chill for 20-30 minutes.
4. Dust the rolling pin and a sheet of non-stick baking parchment with the remaining flour. Roll out the pastry a little larger than the 7 1/2 inch (19 cm) flan ring. Carefully line the flan ring with the pastry, gently pressing it down the sides.
5. Trim the top edge. Lay a piece of baking parchment in the flan, weigh it down with a few dried beans or rice and bake at Gas Mark 6, 200°C, 400°F for 10 minutes, then remove the baking parchment and beans and bake for a further 4 - 5 minutes. Remove from the oven.
6. Prepare the filling. Melt the margarine in a pan, add the leek and chopped pepper and stir-fry for 4 - 5 minutes.
7. mix the leek, pepper, sweetcorn and tuna together. lightly beat the eggs and milk together, pour into the tuna mixture and add the parsley and a sprinkling of salt and pepper.
8. Spoon the filling into the baked flan case and return to a preheated oven, Gas Mark 4, 180°C, 350°F for 25 - 30 minutes.
9. if the flan is to be served hot, arrange the slices of tomato on top and return to the oven for about 3 minutes. if it is to be served cold, remove from the oven, cool and garnish with the tomato before serving.
2. Add the margarine which, if possible, has been stored in the freezer. Rub it into the flour using the tips of your fingers and thumbs until the mixture resembles fresh breadcrumbs.
3. Using a round-bladed knife, mix the cold water into the pastry to form a dough. if time allows, wrap the pastry in foil or clingfilm and chill for 20-30 minutes.
4. Dust the rolling pin and a sheet of non-stick baking parchment with the remaining flour. Roll out the pastry a little larger than the 7 1/2 inch (19 cm) flan ring. Carefully line the flan ring with the pastry, gently pressing it down the sides.
5. Trim the top edge. Lay a piece of baking parchment in the flan, weigh it down with a few dried beans or rice and bake at Gas Mark 6, 200°C, 400°F for 10 minutes, then remove the baking parchment and beans and bake for a further 4 - 5 minutes. Remove from the oven.
6. Prepare the filling. Melt the margarine in a pan, add the leek and chopped pepper and stir-fry for 4 - 5 minutes.
7. mix the leek, pepper, sweetcorn and tuna together. lightly beat the eggs and milk together, pour into the tuna mixture and add the parsley and a sprinkling of salt and pepper.
8. Spoon the filling into the baked flan case and return to a preheated oven, Gas Mark 4, 180°C, 350°F for 25 - 30 minutes.
9. if the flan is to be served hot, arrange the slices of tomato on top and return to the oven for about 3 minutes. if it is to be served cold, remove from the oven, cool and garnish with the tomato before serving.
serving amount
serves 6
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