Ratatouille Flan

serves 4

175 g/6 oz/1/2 cups plain (allpurpose) flour Salt and freshly ground black pepper 75 g/3 oz/1/2 cup butter or margarine 30 ml/1/2 tbsp sesame seeds

1 onion, sliced

1 small aubergine (eggplant), sliced

1 large courgette (zucchini), sliced

1 red (bell) pepper, sliced 30 ml/1/2 tbsp olive oil 200 g/7 oz/1 small can chopped tomatoes 15 ml/1 tbsp tomato puree (paste)

5 mill tsp caster (superfine) sugar

5 mill tsp Herbes de Provence (or dried mixed herbs)

50 g/2 oz/1/2 cup Cheddar cheese, grated

Mix the flour with a pinch of salt in a bowl. Add the fat and rub in with the fingertips. Stir in the sesame seeds and mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface, then roll out and use to line a 23 cm/9 in flan tin (pie pan). Prick the base with a fork then fill with crumpled foil. Bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 10 minutes. Remove the foil and return to a preheated oven for 5 minutes to dry out. Meanwhile, put the prepared vegetables in a saucepan with the oil. Fry (saute), stirring for 3 minutes until well coated with the oil. Add the tomatoes, tomato puree, sugar, herbs and a little salt and pepper. Bring to the boil, cover and simmer gently for 15 minutes until tender. Turn into the cooked flan, sprinkle with the cheese and return to a preheated oven for 5 minutes until the cheese melts.

Ratatouille Flan

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