Ingredients Jump to Instructions ↓

  1. 2 medium (300g) onions

  2. 6 medium (1 1/5kg) egg tomatoes, halved, seeded

  3. 2 cloves garlic, crushed

  4. 1 tablespoon olive oil

  5. 180g bocconcini, halved

  6. cup (40g) grated parmesan cheese

  7. cup (40g) firmly packed fresh basil leaves

  8. 6 eggs

  9. 2 tablespoons plain flour

  10. 1 teaspoon salt

  11. cracked pepper

  12. 1 1/4 cups (310ml) milk

  13. Note: this recipe can be made a day ahead or, if you prefer to serve the flan warm, bake it before you leave and cover it with foil. The vegetables can be roasted and the ingredients prepared a day ahead. The flan can be transported in its dish and cut at the picnic.

Instructions Jump to Ingredients ↑

  1. Cut the onions into 8 wedges, place them on an oiled oven tray and bake, uncovered, in a very hot oven (240C) for 15 minutes. Add the tomatoes and garlic, drizzle with the olive oil. Bake for a further 15 minutes or until the vegetables are soft and browned lightly. Arrange the tomato and onion mixture, bocconcini, half the parmesan and all the basil over the base of an oiled, shallow 26cm-round flan dish.

  2. Whisk the eggs, flour, salt and pepper in a large bowl until combined. Gradually whisk in the milk. Pour the egg mixture over the vegetable mixture in the flan dish, sprinkle with the remaining parmesan. Bake, uncovered, in a moderately slow oven (160C) for about 1 hour or until just set. Serve the flan with a green salad, if desired.

  3. Not suitable to freeze. Not suitable to microwave.


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