Ingredients Jump to Instructions ↓

  1. ( See nutrition ) PASTRY 150g plain flour 50g porridge oats 1/2 tsp dried thyme 100g sunflower or soya spread, suitable for baking, chilled and diced FILLING 280g jar roasted antipasto peppers 1 red onion, halved and thinly sliced leaves of 1 small sprig fresh rosemary, finely chopped 1 tsp balsamic vinegar 100g soft goat's cheese 2 tbsp snipped fresh chives 2 eggs 50g Quark (skimmed milk soft cheese) 150ml skimmed milk

Instructions Jump to Ingredients ↑

  1. Mix together the flour, oats, thyme and a pinch of salt, then rub in the spread with your fingertips. Add 2–3 tbsp iced water, as necessary, to bind to a soft dough. Wrap with cling film and chill for 15 minutes.

  2. Meanwhile, drain the oil and juices from the jar of peppers into a small saucepan. Add the onion, rosemary and balsamic vinegar and cook gently for about 10 minutes until softened. Remove from the heat.

  3. Place a baking sheet inside the oven and preheat to 200°C/gas 6. Roll out the pastry on a lightly floured work surface to a round large enough to line a 21cm flan tin, 3cm deep. Prick the pastry base with a fork, then line the flan case with baking paper and fill with baking beans.

  4. Place the pastry case on the hot baking sheet and bake for 15 minutes, then remove the paper and beans and bake for a further 3 minutes. Reduce the oven temperature to 170°C/gas 3.

  5. Chop the peppers into smaller pieces and spoon into the flan case along with the cooked onions. Crumble over the goat's cheese in small chunks and scatter over the chives.

  6. Beat together the eggs, Quark, milk and seasoning. Pour most of the mixture into the flan case. Return the flan to the oven with the shelf pulled out and pour in the remaining custard, filling it right to the top. Push in the oven shelf gently and bake for 25–30 minutes until the filling is just firm. Remove and allow to cool for 30 minutes before serving.


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