Tomato and Courgette Flanlets

Fresh tomatoes and young courgettes make a delicious alternative to barbecued meats or can be used as an appetiser while you are waiting for the meat to cook. This mini flan is full of the flavours of summer. Allow to go cold before serving as then it is easier to cut and the juices will have been re-absorbed into the filling.

 

 

Ingredients

Serves 6

 

Pastry:

 

  • 115g (4 oz) plain flour
  • 115g (4 oz) wholemeal flour
  • 115g (4 oz) butter
  • Water to mix, about 4 tbsp

Filling:

 

  • 4 tomatoes, thinly sliced
  • 4 courgettes, thinly sliced
  • 3 eggs
  • 200ml (7 fl oz) single cream
  • 2 tbsp parsley, chopped
  • Salt and black pepper
  • 55g (2 oz) cheese, grated

 

Method

Place the flour and butter into a bowl and rub in the butter until the mixture resembles breadcrumbs, or use a food processor. Add water to mix to a firm dough. Roll out and line 6 small AGA ceramic flan dishes, 12cm (6 inch).

 

Layer the tomatoes and courgettes in the flan case. Beat the eggs, cream, parsley and seasoning together and pour over the vegetables. Sprinkle with the cheese.

 

2, 3 and 4 oven AGA: Place the flan on the floor of the oven and cook for about 20-25 minutes.

 

Serve cold with salad.

 

Conventional cooking: Cook the pastry case blind at 200°C (400°F), fan oven 180ºC, Gas Mark 6 for 10-15 minutes. Allow to cool and then fill as above. Finish cooking at 180°C (350°F), fan oven 160°C, Gas Mark 4 for about 20 minutes.

 

Tip: This mixture can also be used for a 20cm (8 inch) flan dish.

 
 

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