Crunchy vegetable flan 脆脆蔬菜批

CRUNCHY VEGETABLE FLAN

Serves 6

Ingredients -

400g gluten & wheat-free flour

1/2 level tsp xanthan gum

200g dairy-free spread

2-3 tbsp water

2 tbsp olive or sunflower oil

250g onions, peeled & sliced

2 sticks celery, chopped

2 large peppers, red or yellow, trimmed & sliced

120g small button mushrooms, wiped

50g green beans, fresh or frozen, sliced

150g broccoli florets, fresh or frozen

50g drained, canned corn

40g pumpkin seeds, chopped coarsely

2 eggs

225ml soya milk

Instructions -

1. To make the pastry whizz the flour and xanthan gum with the spread in a food processor until they are the consistency of breadcrumbs. Add the water and whizz briefly to bring it together. Remove and chill for 30 minutes.

2. Heat the oven to 180C/350F/ Gas Mark 4.

3. Roll out the pastry and line a 16-20cm flan tray.

Cover with greaseproof paper, weight with beans and bake for 15 minutes. Remove the weights and bake for a further 10 minutes to crisp.

4. Heat the oil in a wide pan and add the onion, celery and peppers and cook gently for 10 minutes till they are starting to soften.

5. If using fresh, steam the beans and broccoli for 3–5 minutes until they are starting to soften but are still crunchy. If frozen, defrost.

6. Mix the beans, broccoli, corn and pumpkin seeds into the onion mixture.

7. Beat the eggs with the milk and season with the salt and plenty of black pepper. Mix into the vegetables.

8. Spoon the vegetables into the pastry case. Bake for 25–30 minutes until the egg is set.