Cherry tomato, thyme & bacon flan

Recipe uploaded by

Good Food

0 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Rolling out pastry

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.

302 kcalories, protein 9g, carbohydrate 21g, fat 21 g, saturated fat 4g, fibre 2g, salt 0.49 g

http://www.bbcgoodfood.com/recipes/1049/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 30 35 mins

Cook 45 mins

Dairy-free

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

302 kcalories, protein 9g, carbohydrate 21g, fat 21 g, saturated fat 4g, fibre 2g, salt 0.49 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk