Cherry tomato, thyme & bacon flan
- Preparation and cooking time
- Prep: -
- Cook: -
- More effort
- Serves 6 - 8
Skip to ingredients
For the pastry
- 50g wholemeal flour
- 85g vegetable baking margarine
- 100g plain flour
For the filling
- 1 large eggbeaten
- 150g natural Yofu(a 100% dairy-free yogurt)
- 1 small oniondiced
- 1 tbsp vegetable oil
- 4 tbsp soya milk
- leaves from 2 sprigs thymeplus a few extra sprigs
- 150g cherry tomatohalved
- 2 thick-cut rashers unsmoked baconchopped
Nutrition: per serving
- kcal302
- fat21g
- saturates4g
- carbs21g
- sugars0g
- fibre2g
- protein9g
- salt0.49glow
Method
step 1
Preheat the oven to 220C/gas 7/ fan 200C. Put the flours in a bowl and rub in the margarine until it resembles breadcrumbs. Mix in 4-5 tsp water to make a soft dough. Turn on to a lightly floured surface, roll out and use to line a 20cm flan tin. Line with baking parchment, cover with baking beans and bake for 5 minutes. Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.
step 2
Heat the oil in a pan and cook the bacon and onion until crispy. Remove from the heat.
step 3
Mix the soya milk, Yofu, eggs and thyme leaves. Season well. Put the onion, bacon and tomatoes in the flan case. Add the milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.
