Creamy onion flan
Pastry made with egg or milk as the
binding agent gives the best result in the microwave. Covering the
pastry with absorbent paper and a plate ensures that all the moisture
is absorbed and the pastry stays crisp.
100g (4 oz) whole wheat flour
Pinch of salt
50g (2 oz) sunflower margarine or white
vegetable fat and butter mixed
1 egg, beaten, plus a little milk or
30-45ml (2-3 tbsp) milk and soya milk
For the filling
15ml (1 tbsp) sunflower oil
225 (8 oz) onions, finely chopped
30ml (2 tbsp) soured cream, cream cheese
or thick yogurt
30ml (2 tbsp) chopped fresh parsley
Pinch of grated nutmeg
Salt and black pepper
Mix the flour and salt together in a
bowl, then rub in the margarine or fat and butter until the mixture
resembles fine bread crumbs. Mix in the egg to form a smooth dough,
adding a little milk if necessary. Alternatively use all milk or soya
milk. Cover and leave to rest in a cool place for 15 minutes.
Roll out the pastry and line a 20cm (8
in) flan dish. Prick the sides and base with a fork. Cover with
absorbent paper and a plate and cook for 5 minutes, 600W (4 minutes,
700W; 6 minutes, 500W), giving the dish a quarter turn every 11/2
minute. Uncover and leave to cool.
For the filling, put the oil in a medium
dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W).
stir in the onions and cook for 3 minutes, 600W (21/2 minutes, 700W;
31/2 minutes, 500W), stirring once or twice.
Cool slightly, then beat in the egg,
soured cream, parsley and nutmeg. Season to taste with salt and pepper.
Pour the filling into the pastry case and
cook for 21/2 minutes, 600W (2 minutes, 700W; 3 minutes, 500W) until