Herbed Onion Flan
By Catherine Lee, 21 September 2011 –
Pastry:
175g plain flour
125g chilled butter, diced
1 tablespoon finely chopped fresh rosemary
Filling: 50g butter
500g onions, sliced thinly
3 eggs
150ml milk
150ml single cream
125g Gruyère cheese, grated
grated nutmeg
salt and pepper
Place the flour in a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the rosemary, and then add enough water, about 2-3 tablespoons, to mix to a firm dough. Knead the dough briefly on a lightly floured surface, then roll out and line a 23cm/9 inch flan tine. Chill for 30 minutes. Fill the pastry case with crumpled foil and bake in a preheated oven, 200oC (400oF), Gas Mark 6 for 15 minutes. Remove the foil and return the pastry case to the oven for 10 minutes. Lower the oven temperature to 180oC (350oF), Gas Mark 4.
To make the filling, melt the butter in a frying pan, add the onions and cook for about 20 minutes, until very soft and lightly coloured. Cool slightly. Beat the eggs, milk, cream and cheese in a bowl, with nutmeg to taste. Season with salt and pepper. Spread the onions over the pastry case, and then pour over the milk mixture. Bake for 30-35 minutes until the filling is set and golden brown. Serve the flan warm or cold.
M&S Pies & Flans Cookbook