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Artichoke & Red Onion Flan

By Karamazov · Jul 16, 2020 ·
  1. (All measurements in British Imperial)

    • 3oz Self-Raising Flour
    • 3oz Wholemeal Bread Flour
    • 3oz Butter
    > crumble together with your fingers until it’s an even consistency (I use room temperature butter: totally wrong according to every book/body... but it’s easier, and has no negative consequences)
    • Water
    > combine with fingers to make an only just not sticky dough (this is the hard part, I have a tumbler of water and add a generous dash at a time: if it gets actually sticky, add a flour a teaspoon at a time until it comes right)
    > roll out to between one and two eighths of an inch thick (dust both work surface and rolling pin liberally with plain flour)
    > transfer to an 8” diameter flan dish, there is a trick where you can slowly fold the pastry over the rolling pin from one end moving the pin towards the middle as you bring the pastry over: makes doing this a lot easier.
    fold excess pastry back into the dish and press in to make the sides thicker: make the fold a bit higher than the sides of the dish (it’ll shrink a bit whilst cooking), cover with a sheet of greaseproof paper and fill with baking beans, give it 15mins in a preheated oven at 200C, then set aside.

    In a reasonable size frying pan
    • 6 Artichoke hearts, quartered
    • 1 Red Onion, diced
    • 3 Cloves Garlic, Crushed
    > lightly fry in olive oil: add the garlic when the other two are almost done (it burns easily).

    In a medium sized mixing bowl
    • 2 Eggs
    > whisk, then add following one at a time whisking in.
    • 5oz Grated Cheddar or similar cheese
    • 8 Basil leaves chopped up fine (or 1tbsp dried basil)
    • The Arti’s, Onion and Garlic from above.
    • 5floz Milk.
    > Pour into pastry base (having removed beans and paper first: if you’re careful you can hold the paper on opposite sides and tip the beans back into their container)
    > Bake for 30mins, in same oven conditions as above.

    Nom nom nom nom nom! :D

    NB: I stole this one from a recipe book, then changed the pastry, herbs and cheese to make it earthier... ;)


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