For pastry (6” flan):
100g(4oz) SR flour
1 egg yolk
Pinch of salt
(1tblsp. Cold water)
150mls(quarter pt) double cream
2eggs & 1 egg yolk.
2 small courgettes, sliced (optional).
I onion, chopped
50g(2oz), Dunsyre Blue, crumbled
75g(3oz) Galic, crumbled
A pinch of thyme leaves – no stems.
Freshly milled salt & pepper
1 crushed clove of garlic
Pre-heat oven 180 C (Gas no.5). Grease a flan dish.
In a bowl, rub seasoned flour with butter until it resembles breadcrumbs.
Using a small palette knife, mix in egg yolk, & sufficient cold water to make a soft pliable dough.
Turn out onto a floured surface & roll out big enough to line dish.
Pierce all over base with a fork & bake for 8 mins. minus the filling – no need for ceramic beans.
Heat olive oil in pan & sauté onions & garlic until lightly coloured.
Add courgettes, thyme & seasoning & cook out for a further 2mins.
Meanwhile, whisk eggs & cream. Add blue cheese.
Place sauté compote on base of pastry, pour over egg mix & finish off with crumbled Galic on top.
Bake for a further 25-30mins.