Recipes

Mediterranean vegetable flan

Mediterranean vegetable flan

  • Category:School dinners - popular favourites
  • Season:Summer

Ingredients

For the Pastry
450g Wholemeal flour
250g Margarine, diced
110 ml Cold water
Rock salt

For the Filling
90 ml Olive oil
2 Red onions, peeled and thinly sliced
1 Large red pepper, thinly sliced
1 Large yellow Pepper thinly sliced
1 Large courgette, sliced
2 tbsp Dried thyme
4 tsp Dried oregano
350g Ricotta cheese
300ml Milk
4 Eggs
50g Pitted black olives
Pepper

Method

1. Preheat oven to 180oC.

2. To make the pastry, sift the flour and salt into a bowl, then rub in the butter to the mixture until it resembles fine breadcrumbs. Add sufficient water to mix to a firm dough. Knead lightly, then wrap in cling film and chill for 30 minutes.

3. Roll out the pastry and line 2 x 25cm flan tins, prick the base, then line with greaseproof paper and baking beans. Chill for 15 minutes then bake blind at 180oC for 10 minutes, remove paper and bean and bake for a further 10 minutes.

4. In a large frying pan stir-fry the vegetables and herbs until lightly golden, Drain on kitchen paper.

5. In a bowl, beat the ricotta, parmesan and eggs together, then stir in the milk, season with pepper.

6. Spoon the vegetables into the pastry case and scatter the olives on the top. Pour on the ricotta mixture and bake at 180oC for 25 minutes, or until firm.


 
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