Vegetable Recipes - Courgettes, Sun-dried Tomato and Ricotta Flan Recipe

Ingredients

Serve 6-8

• 1 quantity Short crust Pastry

• 2 tablespoons olive oil

• 1 small onion, thinly sliced

• 2 courgettes, thinly sliced

• 50 g/2 oz drained sun-dried tomatoes in oil, sliced

• 250 g/8 oz ricotta or curd cheese

• 2 tablespoons milk

• 2 eggs, beaten

• 4 tablespoons chopped herbs (basil, rosemary, sage, thyme)

• 12 black olives, pitted and halved

• salt and pepper

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Method:

1. On a lightly floured surface, roll out the pastry and use to line a 23 cm/9 inch flan tin. Prick the base and chill for a further 20 minutes.

2. Line the pastry case with grease proof paper and fill with baking beans or dried beans. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

3. Lift out the paper and beans and bake for a further 10 minutes or until it is light golden brown.

4. Heat the oil in a frying pan, add the onion and courgettes and fry gently for 5-6 minutes until lightly golden. Scatter over the base of the pastry case and top with the sun-dried tomatoes.

5. Beat the ricotta, milk, eggs, herbs and salt and pepper together and spread over the courgette mixture. Scatter over the olives and bake for 30-35 minutes until firm and golden.