Sweetcorn Flan

A quick flan case:  melt 100 g butter or margarine then stir in 175 g crushed savory biscuits. Press in the base and sides of the dish. Chill , then fill and serve.

Ingredients

• 3/4 quantity shortcrust pastry

Filling:

• 1 onion, chopped
• 1 green pepper, deseeded and chopped
• 1 tbsp oil
• 1 (326 g/1 1/2 oz) can sweetcorn
• 100 g cooked ham, diced
• 40 g butter or margarine
• 40 g plain flour
• 400 ml milk
• salt and pepper

Garnish:

• 3 tomatoes, sliced
• parsley sprig

Cooking Process

1. Make the shortcrust pastry . Roll out and line a 20 cm /8 inches flan ring placed on a baking tray.
2. Bake blind for 15 minutes in a moderately hot oven, then remove the paper and beans and return to the oven for a further 10 minutes.
3. Meanwhile, cook the onion and pepper in the oi for a few minutes until soft . Drain the sweetcorn and add to the mixture with the ham.
4. Make a white sauce using the butter or margarine , flour and milk .
5. Add the vegetable mixture and simmer gently for 2 minutes. Season well.
6. Pour the mixture into the cooked warm flan case, garnish with halved tomato slices and parsley and serve.

Bon Apetite!