Flan Nicoise
This flan filling is based on a
traditional recipe from Southern France: well-cooked, soft vegetables
with a rich tomato flavor enhanced with peppercorns, olives and herbs.
Ingredients
-
100g (4 oz) whole wheat flour
-
Pinch of salt
-
30ml (2 tbsp) wheat germ
-
50g (2 oz) sunflower margarine or white
vegetable fat and butter mixed
-
15ml (1 tbsp) sunflower oil
-
For the filling
-
15ml (1 tbsp) olive oil
-
1 large onion, finely chopped
-
1-2 cloves garlic, crushed
-
175g (6 oz) mushrooms, diced
-
2 sticks celery, diced
-
200g (7 oz) can tomatoes, drained and
mashed
-
12 black olives, stoned and minced
-
30ml (2 tbsp) tomato puree
-
5ml (1 tsp) green pepper corns
-
5ml (1 tsp) fresh marjoram
-
Garnish
-
2 tomatoes, sliced
-
6 black olives, stoned and halved
Method
-
Mix the flour, salt and wheat germ
together. Rub in the margarine or fat and butter, then add the oil and
15-30ml (1-2 tbsp) water or milk. Mix t o a smooth dough, then cover
and leave to rest in a cool place for 15 minutes.
-
Roll out the pastry and line a 20cm (8
in) flan dish. Cover with absorbent paper and a plate and cook for 4
minutes. 600W (3-31/2 minutes, 700W; 5 minutes, 500W). uncover and
leave to cool before filling.
-
For the filling, put the oil in a medium
dish and cook for 1 minute, 600W (30seconds, 700W; 1 minute, 500W).
stir in the chopped onion and the crushed garlic and cook for 1 minute.
600W (30 seconds, 700W; 1 minute, 500W).
-
Add the remaining ingredients with 30ml
(2 tbsp) water. Cover and cook for 5 minutes, 600W (4 minutes, 700W; 6
minutes, 500W), stirring once or twice. Season well with salt and
pepper then spoon the filling into the pastry case.
-
Garnish with tomatoes and olives and cook
for 5 minutes, 600W (4 minutes, 700W; 6 minutes, 500W), giving the dish
a half turn halfway through.
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