Cherry tomato, thyme & bacon flan

Cherry tomato, thyme & bacon flan

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(7 ratings)

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

More effort

Serves 6 - 8
A filling and savoury dish especially suited to those on a dairy-free diet

Nutrition and extra info

  • Dairy-free


  • kcal302
  • fat21g
  • saturates4g
  • carbs21g
  • sugars0g
  • fibre2g
  • protein9g
  • salt0.49g


    For the pastry

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

    For the filling

    • 1 large egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 150g natural Yofu (a 100% dairy-free yogurt)
    • 1 small onion, diced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp vegetable oil
    • 4 tbsp soya milk
    • leaves from 2 sprigs thyme, plus a few extra sprigs


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 150g cherry tomato, halved
    • 2 thick-cut rashers unsmoked bacon, chopped



      Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…


    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.

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    Comments, questions and tips

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    4th Feb, 2017
    Tasty, you wouldn't know it was dairy free. Pastry very short and breaks when dishing up, but didn't lose the taste.
    bella0307's picture
    5th Nov, 2013
    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.
    22nd Mar, 2013
    Dairy free but still with an egg :(
    ollynewport's picture
    18th Oct, 2014
    Eggs aren't dairy.
    14th Jun, 2011
    Delicious recipe - still very tasty with ordinary milk and yorghurt in it
    1st Aug, 2010
    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...!
    2nd Dec, 2013
    Does this freeze well? If so should it be frozen before or after cooking?
    goodfoodteam's picture
    18th Dec, 2013
    Hi Jane, For best results we wouldn't recommend freezing this dish. Best wishes. 
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