Roasted Vegetable and Goats’ Cheese Flan
Serves 4-6 • Prep 30 mins • Cooking 1 hour 10 mins
A light Springtime flan – Parmesan flavoured pastry filled with colourful roasted vegetables; topped with goat’s cheese. Perfect for lunch or serve as an impressive entrée.
What you’ll need
1 cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
½ cup finely grated Parmesan cheese
½ cup auzure Canola Oil
½ cup water
For the filling
250g halved cherry tomatoes
1 eggplant (400g ) cut into 1cm thick slices
1 bunch asparagus, woody ends removed
¼ cup olive tapenade
100g round black pepper
120g goats' cheese, crumbled to serve
2 teaspoons balsamic glaze
optional basil leaves
Preheat oven to 190ºC. Lightly oil a 20cm x 28cm rectangular loose-based flan tin.
Make pastry. Sift flours together into a medium bowl. Add Parmesan and stir to combine.
Pour oil and water into a screw top jar; shake to combine. Pour onto flour mixture and stir to form a dough, adding a little more flour, if necessary.
Turn pastry onto a lightly floured board and knead lightly. Roll pastry out thinly (about 3mm thick) to a rectangular shape. Line tin with pastry and trim excess.
Prick all over with a fork. Bake blind by lining with a sheet of baking paper or foil and filling with dried beans or uncooked rice. Bake 20 minutes, then remove paper and beans.
Continue baking 20 minutes longer, or until golden brown. Set aside in tin.
To make the filling, spray a shallow baking pan with oil. Arrange cherry tomatoes in pan, cut side up. Spray a large baking tray with oil and arrange eggplant slices on tray.
Spray a small oven tray with oil and arrange asparagus on tray. Spray tomatoes, eggplant and asparagus liberally with oil.
Roast tomatoes and eggplant together for 20 minutes, then place asparagus in oven and roast for a further 10 minutes.
Remove all vegetables from oven and set aside.
Fifteen minutes before serving, spread tapenade over base of flan. Top with eggplant slices.
Remove tomatoes from dish with a slotted spoon and place on top of eggplant. Season with pepper.
Arrange asparagus over tomatoes and top with crumbled goats' cheese.
Return flan to the oven for 5 -10 minutes, or until just warmed through.
Serve drizzled with balsamic glaze and garnished with basil leaves.