Tomato, onion and cheese flan

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.

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.

Not suitable to freeze. Not suitable to microwave.