Red Summer Flan
This colourful flan makes a satisfying lunch or supper dish. Serve hot with a fresh green vegetable and new potatoes, or serve cold with a mixed green salad.
Canned peppers may be used instead of fresh peppers - there is no need to cook them, simply drain, slice and stir into the cooked garlic.
Ingredients
- 9 oz red peppers deseeded and cut into thin slices
- 12 oz tomatoes thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic crushed
- 1 oz fresh white breadcrumbs
- 1/2 teaspoon dried basil
- salt and freshly ground black pepper
- 1 teaspoon sugar
pastry
- 6 oz plain flour
- pinch of salt
- 2 oz margarine diced
- 1 oz lard diced
- 2 oz Cheddar cheese finely grated
- 1/2 teaspoon dried mixed herbs
- 2 tablespoons cold water
- lightly beaten egg white to seal
Instructions
- Heat the oven to 200C/400F/Gas 6.
- Make the pastry: sift the flour and salt into a bowl. Add the margarine and lard and rub in until the mixture resembles fine breadcrumbs. Stir in the grated cheese and herbs,
- then add the cold water and mix to a fairly firm dough.
- Turn the dough out on to a lightly floured surface and roll out thinly. Use to line a 20 cm/8 inch flan ring, set on a baking sheet, prick the base with a fork. Place a large circle of greaseproof paper or foil in* the pastry case and weight it down with baking beans. Bake for 10 minutes.
- Remove the paper or foil lining and beans, brush the inside of the pastry case with beaten egg white, then return the pastry to the oven for a further 5 minutes. Remove from the oven and set aside.
- Make the filling: heat the oil in a frying-pan, add the peppers and fry gently for 5 minutes until beginning to soften. Add the garlic and continue to cook until soft and lightly coloured. Set aside.
- Put the breadcrumbs in a bowl with the basil and salt and pepper to taste. Mix well.
- Spread the peppers over the base of the flan case, then cover with the tomato slices. Sprinkle with sugar, then finish with a layer of the breadcrumb mixture.
- Bake in the oven for 30 - 35 minutes until the tomatoes are tender and the pastry is golden.
- Serve the flan hot or cold.
Calories: 1809 kcal
Carbohydrates: 190 g
Protein: 47 g
Fat: 97g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 1184 mg
Potassium: 1836 mg
Fiber: 17 g
Sugar: 27 g
Vitamin A: 14865 IU
Vitamin C: 387 mg
Calcium: 666 mg
Iron: 13 mg