Rainbow Carrot and Runner Bean Flan I made a couple of years ago with home grown vegetables. I've made one change to the pastry, I added some poppy seeds for texture, it was a pleasant change from a plain pasty crust.
This is a very light flan, so is best served with some Spring vegetables such as Jersey New Potatoes, spring onions and peas.
Carrot and Parsley in a Poppy seed FlanServes 4 - 6
Ingredients for the Poppy seed Pastry
225g plain flour
Pinch of salt
125g unsalted butter, diced
1 teaspoon black poppy seeds
2 – 3 tablespoons cold water
Method for the Poppy seed pastry
I made my pastry by hand, but for ease you can also use a food processor.
Sift the flour and salt into a bowl. Add the butter, then rub it into the flour with your fingertips, lifting the mixture high out of the bowl to incorporate air to make the pastry light. Continue until the mixture looks like fine breadcrumbs, then gently work in the poppy seeds, distributing the poppy seeds evenly. Then add water, a tablespoons at a time to form a soft dough. Put the dough on a lightly floured surface and knead gently for a minute or two until smooth. Roll the pastry out thin enough to line the base and sides of the tin. Carefully lift the pastry into the tin, press it into the sides. Preheat oven to gas mark 4. Blind bake the pastry until firm and lightly coloured. Optional: Trim the overlapping pastry now or when the dish is completely cooked
For the Carrot and Parsley filling
Serves 4 – 6
2 tablespoons of olive oil
1 onion, finely sliced
2 - 3 medium carrots, peeled and cut in half or 6 baby carrots
Handful of fresh parsley, stalks removed and leaves minced
1 medium egg
Salt and pepper to taste
Soften onion in olive oil without browning for about 10 minutes, then add the carrots and cook until tender. Remove the carrots from the pan. Whisk the milk with the egg, add the cooked onions, parsley and season to taste. Arrange the carrots in the flan base. Then pour the egg-onion mixture into the flan case. Bake on gas mark 5 for 30 – 35 minutes until set. Allow to cool. You can do this part when you have blind baked the pastry, these days I prefer to remove the overlapping pastry crust when the flan is completely cooked.