Cheese and ba­con flan

SERVES 6-8 PREP AND COOK TIME 1 HOUR 20 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

Australian Women’s Weekly NZ - - CONTENTS -

2 ta­ble­spoons ex­tra vir­gin olive oil 1 tea­spoon finely chopped rose­mary 3 medium (450g) red onions, sliced finely 3 rash­ers (200g) ba­con, sliced finely (see Michele’s tip) 1 egg, beaten lightly 3 eggs, ex­tra 3 egg yolks ½ cup (120g) sour cream, whisked lightly to soften ⅔ cup (80g) Gruyère cheese, grated ¼ cup finely chopped fresh chives fresh pars­ley and dill, to serve, op­tional SOUR CREAM PAS­TRY 2¼ cups (335g) plain flour 125g cold salted but­ter, chopped coarsely ½ cup (120g) sour cream 1 SOUR CREAM PAS­TRY Process flour and but­ter un­til crumbly. Add sour cream; process un­til the in­gre­di­ents just come to­gether. Knead dough on floured sur­face un­til smooth. Flat­ten into a disc, wrap in plas­tic wrap and re­frig­er­ate for 30 min­utes. 2 On a lightly floured bench, roll out pas­try large enough to line a 22cm cast iron fry­ing pan (or pie dish). Ease pas­try into base and side of pan and trim edge. Roll out any left­over pas­try into a 22cm square. Re­frig­er­ate both the pas­try-lined pan and rolled pas­try for 30 min­utes. 3 Mean­while, heat the oil, rose­mary and onion in a large fry­ing pan over medium heat. Cook for 10 min­utes, stir­ring oc­ca­sion­ally, un­til richly golden and caramelised. Trans­fer onion mix­ture to a small bowl, then cook the ba­con in the same pan un­til golden. 4 Pre­heat oven to 180°C (160°C fan-forced). 5 Line pas­try case with bak­ing pa­per; fill with bak­ing weights, dried beans or rice. Bake in the oven for 15 min­utes or un­til golden brown. Patch if nec­es­sary with any re­served pas­try. Brush with beaten egg. Re­turn to the oven for a fur­ther 5 min­utes or un­til pas­try on the base is golden brown. 6 Mean­while, cut the chilled pas­try into long strips for decoration. 7 Spread onion mix­ture into base of pas­try; top with ba­con. Whisk to­gether ex­tra eggs, egg yolks, sour cream, cheese and chives; sea­son with salt and freshly ground black pep­per. Pour egg mix­ture over onion mix­ture. Top with strips of pas­try (right); trim edge. Brush with beaten egg; bake for 30 min­utes or un­til golden brown. 8 Top with fresh pars­ley and dill. Suit­able to freeze. Not suit­able to mi­crowave.

Cheese and ba­con flan

Step 7

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