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How To Cook Flan Nicoise

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

  1. 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.
     

  2. 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.
     

  3. 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).
     

  4. 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.
     

  5. 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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