An inexpensive and easy-to-make dish, Nut and Cauliflower Flan may be eaten either hot or cold. Serve with a crisp green salad.
1 X 9-inch Flan Case made with shortcrust pastry, baked blind
1 small cauliflower, trimmed and separated into flowerets
1½ teaspoons salt
2 eggs, lightly beaten
4 fl. oz. single cream walnuts, chopped -1 teaspoon black pepper
4 oz. Cheddar cheese, grated
1 oz. butter
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, blanched, peeled and sliced
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Place the flan case on a baking sheet and set aside.
Place the cauliflower in a medium-sized saucepan and pour over enough water to cover. Add
1 teaspoon of the salt and place the pan over moderately high heat. Bring the water to the boil and cook the cauliflower for
12 minutes, or until it is just tender.
Remove the pan from the heat and drain the cauliflower in a colander. When the cauliflower is cool enough to handle, chop it finely. Set aside.
In a medium-sized mixing bowl, com-bine the eggs, cream, walnuts, the remaining salt, the pepper and grated cheese, beating until the ingredients are well blended. Set aside.
Nut and Cauliflower Flan is easy to make and to eat! Serve it cold with a crisp green salad.
In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Remove the pan from the heat and add the onion to the egg mixture. Set aside.
Arrange the cauliflower in the bottom of the flan case and cover with the sliced tomatoes. Pour the egg and cream mixture over the tomatoes and place the baking sheet in the centre of the oven.
Bake the flan for 30 to 35 minutes, or until the filling is golden brown and firm to the touch. Remove the flan from the oven and serve immediately.