Cherry tomato, thyme & bacon flan

Cherry tomato, thyme & bacon flan

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(3 ratings)

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Cooking time

Prep: 30 mins - 35 mins Cook: 35 mins - 45 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

A filling and savoury dish especially suited to those on a dairy-free diet

Nutrition and extra info

Additional info

  • Dairy-free
Nutrition info

Nutrition

kcalories
302
protein
9g
carbs
21g
fat
21g
saturates
4g
fibre
2g
sugar
0g
salt
0.49g

Ingredients

For the pastry

  • 50g wholemeal flour
  • 85g vegetable baking margarine
  • 100g plain flour

For the filling

  • 1 large egg, beaten
  • 150g natural Yofu (a 100% dairy-free yogurt)
  • 1 small onion, diced
  • 1 tbsp vegetable oil
  • 4 tbsp soya milk
  • leaves from 2 sprigs thyme, plus a few extra sprigs
  • 150g cherry tomatoes, halved
  • 2 thick-cut rashers unsmoked bacon, chopped

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Method

  1. Preheat the oven to 220C/gas 7/ fan 200C. Put the flours in a bowl and rub in the margarine until it resembles breadcrumbs. Mix in 4-5 tsp water to make a soft dough. Turn on to a lightly floured surface, roll out and use to line a 20cm flan tin. Line with baking parchment, cover with baking beans and bake for 5 minutes. Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.
  2. Heat the oil in a pan and cook the bacon and onion until crispy. Remove from the heat.
  3. Mix the soya milk, Yofu, eggs and thyme leaves. Season well. Put the onion, bacon and tomatoes in the flan case. Add the milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.

Recipe from Good Food magazine, November 2002

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Comments

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bella0307's picture
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Really delicious! I used 2% Greek yoghurt which lent a creaminess but not extra fat, and it worked very well. We ate it hot the envening I made it, and then cold the next day and either way it was yummy. I was very impressed with the pastry; I usually have middling results making pastry for some reason, but this one turned out with a lovely crumbly texture.

catjellycat's picture

Dairy free but still with an egg :(

ollynewport's picture

Eggs aren't dairy.

mike24601's picture
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Delicious recipe - still very tasty with ordinary milk and yorghurt in it

marisoca's picture
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I've used atta flour instead of the mix of flours and it was (over in a picnic!) very light. As I didn't have the soy yoghurt, I've used soft tofu instead; no thyme, fresh marjoram. Left 15' extra to be sure it was set, as it was 'bubbling'. Gorgeous, easy to cut, carry along, and delicious! Will surely replace the classic, heavier recipe I've used so far...!

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