|Beetroot, Tomato & Feta Cheese Flan.|
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.
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.
|Clockwise from top left: |
some of the ingredients, blind baking the pastry, the tomato sauce, the flan case full prior to baking.
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:
- Tinned Tomatoes 'Meat Free Mondays Link'.... have a look at the other fabulous vegetarian / vegan dishes that have been shared.
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)
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
150g flour (we used 75g wholemeal and 75g white)
75g unsalted butter, chilled
pinch of salt
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
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.