LYMESWOLD AND WATERCRESS FLAN
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Put the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
- Add cold water and mix to form a dough.
- Roll out on a lightly floured work surface and use to line an 18 cm (7 inch) flan dish.
- Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set but not too brown.
- Put the Lymeswold on the base of the flan case. Mix together the eggs and milk, and season to taste. Add the onion and watercress and pour into the flan case.
- Bake at 190°C (375°F) mark 5 for40-45 minutes.
- Serve warm.
INGREDIENTS
- 50 grams plain whole meal flour
- Salt and pepper
- 25 grams butter, diced
- 100 grams Lymeswold cheese, rinded and sliced
- 1 egg, beaten
- 100 ml fresh milk
- ½ small onion, skinned and chopped
- 25 grams watercress, trimmed and chopped
5 comments for “Lymeswold and Watercress Flan”
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