Cheese and tomato flan recipe
Cheese and Tomato Flan recipeThis article was published by: Matthew
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|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|
|½ tsp||black pepper|
|1 tbsp||olive oil|
|For the Filling:|
|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|
InstructionsWill 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.
ca. 40 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Cheese and tomato flan recipe
Recipe type: xarchivex
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