A delectable and easy to make cheese flan with spring onions, cherry tomatoes, herb puff pastry and Greek basil; this is made with ready-made pastry and pre-grated cheese for ease. This makes a generous 8 portions, suitable for two family meals or for one meal and the lunch box meals. Serve warm or cold and can be frozen.
1 pack of herb puff pastry (ready rolled, I used Sainsbury's)
3 large free-range eggs (beaten)
100mls single cream
4 tablespoons garlic and herb soft cheese (I used Sainsbury's)
125g grated extra mature Cheddar cheese (I used Sainsbury's)
fresh Greek basil leaves
salt and pepper
4 spring onions, trimmed and cut into small pieces
8 cherry tomatoes (halved)
A delectable and easy to make cheese flan with spring onions, cherry tomatoes, herb puff pastry and Greek basil; this is made with ready-made pastry and pre-grated cheese for ease and convenience. This recipe makes a generous 8 portions, suitable for two family meals or for one meal and the lunch box meals. Serve warm or cold and can be frozen.
Pre-heat oven to 200C/400F/Gas Mark 6. Line a 8" (20cms) square or round cake/flan tin with the pastry, and cook blind for 10 minutes. Remove from oven and set to one side whilst you prepare the filling.
Whisk the beaten eggs, cream, soft cheese and grated Cheddar cheese together, add the Greek basil leaves, season to taste with salt and pepper, then pour the filling into the prepared pastry case.
Scatter the chopped spring onions over the mixture and then arrange the tomato halves over the top.
Bake for 20 to 25 minutes or until the flan is puffed up, golden brown and firm to the touch.
Allow to cool in the tin before turning out. Serve in slices, with fresh basil leaves as a garnish. Perfect with salad and baked potatoes, as well as for lunch boxes and picnics.
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