A sophisticated mushroom flan with a cheese-souffle topping. Serve hot with cranberry relish and Brussels sprouts with chestnuts and carrots.
ingredients
serves 8
2 cups All purpose flour
1/4 cup butter
2 tsp paprika
4 ounce Parmesan cheese, grated
1 egg, beaten with 1 tbsp cold water
1 tbsp Dijon mustard
for the filling
2 tbsp butter
1 onion, finely chopped
1 - 2 garlic cloves, crushed
5 cups mushrooms, chopped
2 tsp mixed dried herbs
1 tbsp chopped fresh parsley
1 cup fresh white breadcrumbs
salt and freshly ground black pepper
for the cheese topping
2 tbsp butter
2 tbsp All purpose flour
1 1/4 cups milk
1/3 cup Parmesan cheese, grated
7/8 cup Cheddar cheese, grated
1/4 teaspoon English mustard powder
1 egg, separated
method
1. To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the paprika and the Parmesan cheese. Bind to a soft pliable dough with the egg and water. Knead until smooth, wrap in clear film and chill for 30 minutes.
2. For the filling, melt the butter and cook the onion until tender. Add the garlic and mushrooms and cook, uncovered, for 5 minutes, stirring occasionally. Increase the heat and drive off any liquid in the pan. Remove the pan from the heat and stir in the dried herbs, parsley, breadcrumbs and seasoning. Allow to cool.
3. Preheat the oven to 190°C/375°F. Put a baking tray in the oven. On a lightly floured surface, roll out the pastry and use it to line a 9 inch loose-based flan tin, pressing the pastry well into the edges and making a narrow rim around the top edge. Chill for 20 minutes.
4. For the cheese topping, melt the butter in a pan, stir in the flour and cook for 2 minutes. Gradually blend in the milk. Bring to the boil to thicken and simmer for 2-3 minutes. Remove the pan from the heat and stir in the cheeses, mustard powder and egg yolk, and season well. Beat until smooth. Whisk the egg white until it holds soft peaks. Then, using a metal spoon, fold the egg white into the topping.
5. To assemble the pie, spread the Dijon mustard evenly over the base of the flan case with a palette knife. Spoon in the mushroom filling and level the surface by tapping the case firmly on the work surface.
6. Pour over the cheese topping and bake the pie on the hot baking tray for 35 — 45 minutes until the topping is set and golden. If you tap on the bottom of the flan case it should sound hollow Serve at once or freeze until needed.
