Cheese and Tomato Flan
7,4 / 10
- For the pastry
- 2 cups all-purpose flour
- ⅔ cup butter
- 1 egg (beaten)
- ½ tsp salt
For the pastry: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a pie or flan tin or dish.
Put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and salt and mix to a dough. Wrap in cling film and chill for 30 minutes.
Roll out the dough on a floured surface and line the dish.
For the filling: put half the tomato slices on the pastry base and sprinkle with half the basil.
Beat together the eggs, cream, ricotta and the grated cheese and pour over the tomatoes.
Place the remaining tomato slices on top and sprinkle with the remaining basil. Drizzle a little oil over the tomato slices.
Bake for 30-35 minutes, until golden and the filling is set.