TRY this delicious recipe for tomato and olive flan sent in by Rachel MacEwan of Hamilton in Victoria.

TOMATO AND OLIVE FLAN

Pastry:

  • 2 cups flour
  • 70g butter
  • 1 egg
  • 3 tbspns water

Filling:

  • 2 tbspns olive oil
  • 1 tbspn Dijon mustard
  • 6 anchovy fillets
  • 3 onions
  • 5 tomatoes

Topping:

  • 1 tbspn sugar
  • 2 tbspns basil
  • 1/4 cup pitted olives

Preheat oven to 180C. Grease and flour a 20cm flan tin.

Pastry: Process all ingredients together. Knead dough. Refrigerate for 30 minutes. Take pastry from fridge and line the flan tin. Bake pastry for 15 minutes.

Filling: mash anchovies with the back of a fork, then combine with oil and mustard to form a paste.

Spread anchovy paste over base of flan. Slice the onions, and peel and dice the tomatoes.

Cook in a frying pan with some additional oil or butter, until soft, then add to flan.

Topping: Shred the basil and pit the olives. Sprinkle on top of the flan with the sugar. Bake for 20 minutes.