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Thursday, 9 April 2015

Beetroot, Tomato and Feta Cheese Flan

 
Beetroot, Tomato & Feta Cheese Flan
Beetroot, Tomato & Feta Cheese Flan.
Just this last weekend Mr E & I did some baking.  It's not often that Mr E wears a pinny in the kitchen, but when he does he's a fantastic helper.  Gold star to my lovely hubby I think!

I had recently come across a 'beetroot & feta cheese tart' recipe in the Asda magazine.  We adapted this by adding a layer of tomato sauce (not ketchup I hope you understand) onto the pastry base.  For us, including my parents, this made a really positive adaption. The beetroot gave a lovely spike of colour and texture whilst the feta cheese gave that lovely slightly-salty hit.



 I do hope you'll give it a go.  It's lovely and fresh and can easily be served with salad and new potatoes, as we did, or even why not take it on a family picnic whilst the children are still enjoying their Easter holiday and the weather gorgeous.
 
Beetroot, Tomato & Feta Cheese Flan
Served with steamed new potatoes & a green salad.
If you'd like to know a little more about the humble beetroot have a read here and click here. for all things tomato.

Once the pastry is made, (it's honestly not that difficult) it's super easy to make.  If  you don't fancy making your own pastry the shop bought ready made pastries are great to use, and of course cut a little time out of the proceedings. We made our own pastry, using a 50 /50 mix of white and wholemeal flour, just to be a little healthier.


Beetroot, Tomato & Feta Cheese Flan
Clockwise from top left:
some of the ingredients, blind baking the pastry, the tomato sauce, the flan case full prior to baking.
We bought these flan cases from Wilkinsons, because we didn't have a suitable tart case at home. They cost £1 for 10 cases (16cm diameter) and if you're ultra careful when serving your creation you should be able to use them again!

And a note on the tomato sauce, this quantity obviously makes more than enough for this recipe.  With the remainder, you could portion it into small Tupperware containers and freeze it.  We regularly do this and use it for pizza toppings (homemade pizza recipe coming soon!) Alternatively, you could use a little from a jar of passata.

This dish has been added to:

Beetroot, Tomato and Feta Cheese Flan        Yum
Cost: £3.23.  That's about 81p per portion.
Volume: Makes 2 x 16cm flans (serves 4 very comfortably)
Freezable: Yes
Difficulty: Easy
Time: approx. 40 minutes, plus 25 minutes cooking
Adapted from: Asda Magazine's Beetroot & Feta Tart

You will need
dusting of flour to roll the pastry
For the Short-Crust Pastry:
Either a pack of ready made short crust pastry
OR
150g flour (we used 75g wholemeal and 75g white)
75g unsalted butter, chilled
pinch of salt
cold water
For the Tomato Sauce:
400g tinned tomatoes
pinch of sugar
pinch of salt
1 crushed garlic clove or dessert spoon garlic puree
1 dessert spoon tomato puree
1.5 tsp basil leaves (I use the dried ones at the moment and they're fine for this recipe)
For the Flan Filling:
180g vacuum packed beetroot
2 large eggs
200g crème fraiche
1 tsp thyme leaves
50g cheddar cheese, grated
80g feta cheese, cubed
pepper

How to Make Them
1. Pre-heat the oven to 200c / 190c Fan / Gas 6.
2. Roughly chop the beetroot and pop in the oven for 15 minutes, tossing them around half way through.
3.  Make the pastry if your going down the 100% home made route.  For a quick guide to make your own pastry, have look at my 'how to page' here. Wrap the pastry in cling film and chill in the fridge for at least 15 minutes.
4. Make the tomato sauce.  Pop the tomatoes into a small heavy based pan and cut up into small chunks if (like us) you buy the whole tomatoes. Add the sugar, salt, garlic, tomato puree and basil.  Stir with a wooden spoon and pop on a gentle heat to cook.  Stir this every couple of minutes to prevent it from sticking.  You're aiming to make a thick sauce that has reduced in volume by about half.
5. Remove the pastry from the fridge and divide in half. Roll the pastry out on a floured surface and line the flan cases. 
6. Bake the pastry blind for 11 minutes (if you're unsure how to do this, have a look at my 'how to page' here.)  Carefully remove the greaseproof paper and rice from the pastry cases  and bake for a further 7 minutes.  Remove from the oven.
7. Reduce the oven temperature to 190c / 170c Fan / Gas 5.
8. To the blind baked pastry, add 2 teaspoons of the tomato sauce and spread it over the base.
9.  Using a fork, mash the cooked beetroot lightly and mix it with the feta. Divide this evenly between the two flan tarts.
10. Beat together the eggs and crème fraiche.  Add the thyme leaves, grated cheddar and season with pepper. Carefully divide this between the two flan cases (we ladled ours rather than pouring to prevent any mixture creeping behind the pastry).
11. Bake for 25 minutes, turning part-way through.

Enjoy!


  
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4 comments:

  1. Yum! I haven't made a flan in ages but I really like them. I love using eggs in pretty much every meal. I'm not a big beetroot fan but totally need to try this! x

    Jasmin Charlotte

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    Replies
    1. Thanks Jasmin, it certainly was 'yum'! Mr E doesn't care for beetroot either, but he actually enjoyed this - it wasn't 'in your face' beetroot - if you know what I mean.
      Thanks for reading,
      Angela x

      Delete
  2. My mum often adds a layer of tomato sauce to her flans and also uses wholemeal flour so this has reminded me of her flans. I really love pastry but find it so hard to find the time to make it and feel like a cheat buying it.

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    Replies
    1. Totally agree with you Corina on the on the time front - although it's quite quick to knock up a batch of short crust pastry there is still the chilling time etc so the time really does mount up. I do often buy ready made pastry because it is really quite good (though I don't recall ever coming across a wholemeal ready made pastry before)... don't ever feel like a cheat Corina - do what works for you :) When I was young my mum often had 'baking' days where she'd whip up loads of things. If she was making pastry she'd make a little extra and blind bake it then freeze it til she wanted it. But it's finding space in the freezer! And back then I don't think there was the ready made version.
      That layer of tomato sauce really does add a lovely something extra.
      Thanks for reading Corina,
      Angela x

      Delete

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