Cheese and tomato flan recipe

Cheese and Tomato Flan recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Cheese and tomato flan recipe, recipe Rating: 4.6
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Ingredients

	For the Base:
1 sachet	active dried yeast
1 tbsp	caster sugar
175 ml	warm water, 40-45°C/100-110°F
450 g	plain flour
4 tbsp	Parmesan cheese, freshly grated
1 tsp	salt
½ tsp	black pepper
1 tbsp	olive oil
	For the Filling:
1 tbsp	butter
1 medium	onion chopped
125 g	Gruyere or Emmenthal cheese, coarsely grated
2 large	tomatoes, sliced
	fresh ground pepper, to taste
2 tbsp	chopped chives, to decorate

Instructions

Will serve 6-8 as a starter, or 4-6 as a luncheon when served with a salad or a choice of cooked vegetables.

To make the base:
Sprinkle in a bowl the yeast and sugar over the warm water and allow to bubble, about 5-10 minutes. Add about ¾ of the flour, all the cheese, salt and pepper, and mix to a soft dough. If too wet, add a little more flour until the dough is workable.

Turn out onto a lightly floured surface and knead and stretch the dough by pushing away from you for about 8-10 minutes, until it is smooth and elastic. If necessary, work in a little more flour without making the dough too stiff.

Shape the dough into a ball and place in a lightly oiled bowl. Roll the dough in the oil and then cover the bowl in cling film. Set in a warm place for about an hour until doubled in size. Punch down the dough and turn out onto a lightly floured surface.

Knead for 1 minute until smooth, then shape and flatten to fit the bottom and sides of a 9-10 inch, 22-25 cm loose-bottomed pie or flan tin.

To prepare the filling:
Melt the butter in a large frying pan over medium heat. Add the onion and cook while stirring occasionally until soft, about 10-20 minutes. Allow to cool slightly.

Spread the onions over the base of the tart and spread the cheese over the top as evenly as possible. Loosely cover and set aside in a warm place to rise for about 30 minutes or until the edges are puffy.

Preheat oven to Gas Mark 6, 200ºC, 400ºF.

Spread the tomatoes over the top and sprinkle with pepper. Bake for 25 minutes or until the edges are browned and the cheese is melted. Allow to cool for about 10 minutes before sprinkling with chives. Serve immediately.

Preparation time:
ca. 40 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a