Ham provencale flan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Shortcrust pastry; (12oz) |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; crushed | |
| 1 | large | Courgette; sliced |
| 1 | Yellow pepper; diced | |
| 1 | 397 gram can chopped tomatoes; (14oz) | |
| 2 | tablespoons | Freshly chopped parsley |
| 1 | tablespoon | Tomato puree |
| Salt and freshly ground black pepper | ||
| 1 | 113 gram pac outdoor reared gammon ham; cut into large | |
| ; cubes (4oz) | ||
| 1 | 150 gram pac mozarella cheese; cubed | |
| 1 | Egg; size 3, beaten | |
Directions
1. Preheat the oven to 200øC/400øF/Gas Mark 6.
2. Roll out ¾ of the pastry and use to line a 20cm (8 inch) fluted flan case.
3. Bake blind in the preheated oven on the middle oven shelf for 10-15 minutes.
4. Heat the oil in a saucepan, add the onion, garlic, courgette and pepper and cook for 3-4 minutes.
5. Add the tomatoes, parsley, tomato puree and seasoning and cook for 10 minutes.
6. Stir in the ham and mozarella cheese and spoon into the pastry case.
7. Roll out the remaining pastry and cut into 1 cm (½ inch) strips. Lay the strips diagonally across the pastry case to make a lattice effect.
8. Brush with the egg and return to the oven for a further 30-40 minutes, until golden brown.
Converted by MC_Buster.
NOTES : A delicious supper dish served with new potatoes and a leafy salad, alternatively an ideal picnic dish.
Converted by MM_Buster v2.0l.