Roasted vegetable & goats' cheese flan
http://www.healthybaker.com.au/recipe/index/93
Ingredients
"A light Springtime flan – Parmesan flavoured pastry filled with colourful roasted vegetables; topped with goats’cheese. Perfect for lunch or serve as an impressive entrée."Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Serves: 4-6
Pastry
- 1 cup Healthy Baker Plain Flour
- 1 cup Healthy Baker Self Raising Flour
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup olive oil
- 1/2 cup water
Filling
- garlic infused olive oil spray
- 250g cherry tomatoes, halved
- 1 eggplant (about 400g), cut into 1cm thick slices
- 1 bunch asparagus, woody ends removed
- 1/4 cup olive tapenade
- ground black pepper
- 120g goats’ cheese, crumbled to serve
- 2 teaspoons balsamic glaze
- basil leaves (optional)
Directions
- Preheat oven to 190ºC. Lightly oil a 20cm x 28cm rectangular loose-based flan tin.
- Make pastry. Sift flours together into a medium bowl. Add Parmesan and stir to combine. Pour oil and water into a screw top jar; shake to combine. Pour onto flour mixture and stir to form a dough, adding a little more flour, if necessary. Turn pastry onto a lightly floured board and knead lightly. Roll pastry out thinly (about 3mm thick) to a rectangular shape. Line tin with pastry and trim excess. Prick all over with a fork. Bake blind by lining with a sheet of baking paper or foil and filling with dried beans or uncooked rice. Bake 20 minutes, then remove paper and beans. Continue baking 20 minutes longer, or until golden brown. Set aside in tin.
- Make filling. Spray a shallow baking pan with oil. Arrange cherry tomatoes in pan, cut side up. Spray a large baking tray with oil and arrange eggplant slices on tray. Spray a small oven tray with oil and arrange asparagus on tray. Spray tomatoes, eggplant and asparagus liberally with oil. Roast tomatoes and eggplant together for 20 minutes, then place asparagus in oven and roast for a further 10 minutes. Remove all vegetables from oven and set aside.
- Fifteen minutes before serving, spread tapenade over base of flan. Top with eggplant slices. Remove tomatoes from dish with a slotted spoon and place on top of eggplant. Season with pepper. Arrange asparagus over tomatoes and top with crumbled goats’ cheese. Return flan to the oven for 5 -10 minutes, or until just warmed through. Serve drizzled with balsamic glaze and garnished with basil leaves.
Holly’s tips:
- use ready-made olive tapenade
- balsamic glaze can be bought in the vinegars section of most supermarkets
- bake flan and vegetables a few hours in advance. Assemble and heat through just before serving