Tuna and Sweetcorn Flan
Tuna and Sweetcorn Flan
Serves: to serve 4
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 mins
ingredients
FOR THE PASTRY CASE
6 oz - plain flour (all purpose flour)
pinch - salt
1 tablespoon - margarine
1 tablespoon - lard
2 oz - grated Cheddar cheese
1 - 2 tablespoons - water
FOR THE FILLING
1 tablespoon - butter
1 - onion
7 oz - tuna (in brine)
8 oz - tomatoes
6 tablespoons - sweetcorn
2 - eggs
¼ pint - single cream (half-and-half)
- salt and pepper
6 oz - plain flour (all purpose flour)
pinch - salt
1 tablespoon - margarine
1 tablespoon - lard
2 oz - grated Cheddar cheese
1 - 2 tablespoons - water
FOR THE FILLING
1 tablespoon - butter
1 - onion
7 oz - tuna (in brine)
8 oz - tomatoes
6 tablespoons - sweetcorn
2 - eggs
¼ pint - single cream (half-and-half)
- salt and pepper
directions
- Make the pastry, adding the grated Cheddar cheese before the final mixing in the bowl. Roll the pastry out and use it to line an 8" (20cm) flan dish.
- Melt the butter in a pan and gently fry the onion pieces until they are soft (about 5 minutes) then place them at the bottom of the flan case (the pastry). Drain the liquid from the tuna can and fake the tuna into small pieces. Drain the tomatoes and chop each tomato into about 4 or 5 pieces. Place the tuna, tomato and sweetcorn on top of the onion n the flan case.
- Beat the eggs and cream together and then add salt and freshly ground pepper to taste. Pour this mixture over the other ingredients in the flan case and cook the whole flan in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes until it is golden and firm (and very, very tasty).