Name: Cherry tomato, thyme & bacon flan
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 50g wholemeal flour; 85g vegetable baking margarine; 100g plain flour; 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 tomato halved; 2 thick-cut rashers unsmoked bacon chopped

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Cherry tomato, thyme & bacon flan

Cherry tomato, thyme & bacon flan

Good Food team

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Serves 6 - 8

More effort

Prep: 30 mins - 35 mins

Cook: 35 mins - 45 mins

A star rating of 5 out of 5.8 ratingsRate

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

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

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 tomato

halved
2 thick-cut rashers unsmoked bacon

chopped

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Nutrition: per serving

kcal302
fat21g
saturates4g
carbs21g
sugars0g
fibre2g
protein9g
salt0.49g

low

Method

step 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.
step 2

Heat the oil in a pan and cook the bacon and onion until crispy. Remove from the heat.
step 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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A star rating of 5 out of 5.8 ratings

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