Friday, August 15, 2008

Tomato Flan

This savory flan made with fresh tomatoes has an authentic Italian flavor and is an impressive lunch dish or vegetarian meal. Recipe serves 6.


1 1/4 cups all-purpose (plain) flour
1 teaspoon dried thyme leave
1 teaspoon dried sweet basil leaves
1/2 teaspoon salt
3 1/2 ounces (100 g) butter
2 tablespoons iced water
2 tablespoons olive oil
4 red peppers (capsicums), cut into thin strips
1 medium carrot, sliced
Ground black pepper
5 ripe plum tomatoes
15 black olives, pitted and halved
4 cloves garlic, thinly sliced
2 tablespoons oil
1 teaspoon dried thyme leaves
1 teaspoon dried sweet basil leaves


1. To make the pastry: Place flour, thyme, basil, salt and butter cut into cubes in a food processor. Process until it resembles fine breadcrumbs. With the motor running, add enough iced water for the pastry to form a ball. Cover with plastic food wrap and refrigerate for 30 minutes. Roll out pastry and line a 10 inch (25 cm) flan tin. Bake blind at 350 degrees F (180 degrees C) for 15 minutes.
2. For the filling: Heat oil in a fry pan. Add the peppers, onion and black pepper. Cover and cook for 30 minutes over low heat, stirring occasionally. Allow to cool to room temperature.
3. With a slotted spoon, spoon the filling into the pie shell. Don't use any of the liquid.
4. For the topping: Halve the tomatoes, scoop out the center and slice in halves again. Arrange decoratively with the olives. Combine the garlic and oil and sprinkle over the top along with the pepper, thyme and basil.
5. Bake in a 375 degree F (190 degree C) oven for 35 minutes. Let stand for 10 minutes before serving.

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