There is nothing that special about this flan. It is just cheese, onion and tomatoes - but the addition of the buttermilk makes it delicate, creamy and light.
savoury tarts, flans and quiches recently and thought that my husband would be tiring of it, but he actually said this was one of his favourites. It was just a shame that they were not made with homegrown tomatoes. As soon as local tomatoes comes flooding in, we are reminded of our lost allotment plot, the shed, the greenhouse and so forth. It makes us really sad for the things we lost, but also reminds us of the benefits we took for granted of being out in the fresh outdoors: digging, planting, weeding and working the land. Since losing the allotment plot and my job, I've gained more than a few pounds. Not so much for me too go on a diet, but enough to make me feel uncomfortable in myself. I need to find me some more outdoor distractions as the tiny garden plot; and exploring parts of Scotland at weekends is obviously proving not to be enough.
Serves 4 - 6
For the shortcrust pastry
Line pastry is 11 ½ inch by 8 inch or a round 8 - 9 inch tin.
225g plain flour
½ teaspoon salt
125g unsalted butter
3 tablespoons water
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 10 minutes with baking beans, then remove the baking beans and bake for another 10 minutes.
Ingredients for the cheese, onion and tomato filling
2 tablespoon olive oil
2 medium onions, sliced
100g cheddar cheese
1 teaspoon grain mustard
Salt and pepper to taste
2 tomatoes, sliced
Heat the oil and saute the onion until transparent. Allow to cool, then spread evenly over the pastry base. Sprinkle cheese on top. Beat the eggs, buttermilk, mustard, and season with salt and pepper to taste. Pour into the flan case. Arrange the sliced tomatoes around the outside edge, pressing gently. Bake in the oven at gas mark 4 for 0 - 45 minutes, until set and golden.