Serves 4-6

Preparation time 15 minutes

Cooking time 40 minutes

500g/1lb 2oz short-crust pastry

15ml/1tbsp vegetable oil

1 red onion chopped

100g/4oz tomato sliced

100g/4oz vegetarian cheddar cheese grated

fresh parsley

250ml/9 fl oz milk

3 free range eggs

salt & pepper

Pre heat the oven to 190C/375F/Gas 5. Roll out pastry and line a 9in flan case. Allow to stand in the fridge for 30 mins. Place in the oven for 10 minutes. Then set to one side. Heat the oil in a pan and gently fry the onions for 3 minutes then allow to cool. Spread the onion over the base and cover with the sliced tomatoes. Sprinkle with the grated cheese and the parsley. Place the milk and eggs in a bowl and beat them together. Add a good pinch of salt and pepper. Pour this mixture over the flan. Bake for 30 minutes until set and golden. Serve with salad or new potatoes.

Variations

l Do it bistro style with artichokes and olives.

l Try a fresh tasting, rustic version with wholemeal pastry, broccoli and goats cheese.

l Go continental throw in some roasted peppers, pesto and sun-dried tomatoes.

l Be creative - try asparagus with roasted almonds and garlic.

May 15, 2003 09:30