This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party.
ingredients
serves 8
1/2 cup butter
2 cups All purpose flour
1/2 tsp English mustard powder
1/2 tsp paprika
large pinch of salt
1 cup grated Cheddar cheese
3 - 4 tbsp cold water
1 egg, beaten, to glaze
For the Filling
1 pound frozen spinach
1 onion, chopped
pinch of grated nutmeg
1 cup cottage cheese
2 large eggs
1/2 cup Parmesan cheese, grated
2/3 cup light cream
salt and freshly ground black pepper
method
1. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Rub in the next four ingredients. Alternatively, process in a food processor. Bind to a dough with the cold water. Knead until smooth and pliable, wrap in clear film and chill for about 30 minutes.
2. Put the spinach and onion in a pan, cover, and cook slowly. Increase the heat to drive off any water. Season with salt, pepper and nutmeg. Turn the spinach into a bowl, cool slightly. Add the remaining filling ingredients.
3. Preheat the oven to 200°C (400°F). Put a baking tray in the oven to preheat. Cut one-third off the pastry for the lid. Roll out the remaining pastry and line a 9 inch loose-basea flan tin. Press the pastry into the edges and make a lip around the top edge. Remove any excess pastry. Pour the filling into the flan case.
4. Roll out the remaining pastry and cut it with a lattice pastry cutter. Carefully open the lattice. Using a rolling pin, lay it over the flan.
5. Brush the joins with egg glaze. Press the edges together and trim off any excess. Brush the lattice with egg glaze and bake for 40 minutes until golden brown. Serve hot or cold.
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