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

  
 

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

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.