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.
Ingredients
-
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
-
1 egg
-
30ml (2 tbsp) soured cream, cream cheese
or thick yogurt
-
30ml (2 tbsp) chopped fresh parsley
-
Pinch of grated nutmeg
-
Salt and black pepper
Method
-
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
just set.
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