Name: Cherry tomato, thyme & bacon flan
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 50g wholemeal flour; 85g vegetable baking margarine; 100g plain flour; 1 large egg beaten; 150g natural Yofu (a 100% dairy-free yogurt); 1 small onion diced; 1 tbsp vegetable oil; 4 tbsp soya milk; leaves from 2 sprigs thyme plus a few extra sprigs; 150g cherry tomato halved; 2 thick-cut rashers unsmoked bacon chopped

For the pastry

50g wholemeal flour
85g vegetable baking margarine
100g plain flour

For the filling

1 large egg
beaten
150g natural Yofu
(a 100% dairy-free yogurt)
1 small onion
diced
1 tbsp vegetable oil
4 tbsp soya milk
leaves from 2 sprigs thyme
plus a few extra sprigs
150g cherry tomato
halved
2 thick-cut rashers unsmoked bacon
chopped

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.