Appetizing and savoury, Riverside Apple Flan makes an ideal quick, light supper dish. Serve with a tossed green salad or grilled tomatoes.
1 X 9-inch Flan Case made with shortcrust pastry, baked blind and cooled
1 tablespoon butter
6 lean bacon slices, chopped
2 large cooking apples, peeled, cored and chopped
15 fl. oz. thick bechamel sauce, hot
6 oz. Cheddar cheese, grated
1 teaspoon salt
2 teaspoon white pepper
1 tablespoon chopped fresh parsley
Preheat the grill to high.
Place the flan case on a large flameproof plate and set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the bacon and fry for 5 to 7 minutes, turning frequently, or until it is golden brown and crisp. Using a slotted spoon, remove the bacon from the pan and set aside to drain on kitchen paper towels.
Add the apples to the pan and, stirring frequently, cook for 5 minutes or until they are just tender. Remove the pan from the heat.
Place the bechamel sauce in a medium-sized mixing bowl and stir in the bacon, apples and cooking juices, and half the grated cheese. Season with the salt and pepper. Stir until the cheese has melted.
Pour the sauce mixture into the flan case and sprinkle with the remaining cheese. Place the plate on the rack of the grill pan and place the pan under the grill .
Grill for 5 minutes or until the cheese is golden brown and bubbling. Remove the pan from under the heat and remove the plate from the pan. Sprinkle over the parsley and serve at once.