9 Inch; (23cm) flan case,
; baked blind (use
; 2/3 quantity of the
; basic recipe)
3 tb Dijon mustard; (3 x 15ml
-spoon)
4 oz Gruyere cheese; grated
-(100g)
1 8 ounces can tomatoes;
-(226g)
3 Egg yolks
1/3 pt Double cream; (200ml)
Salt and pepper
1. Place the flour in a large mixing bowl and stir in the salt.
2. Add the fat and rub into the flour using the fingertips until the
mixture resembles fine breadcrumbs.
3. Stir in the water a tablespoon at a time until the mixture forms a firm,
pliable but not a wet dough.
4. Turn the dough out onto a lightly floured surface and roll out to a
circle large enough to line a 23cm (9 inch) fluted flan tin.
5. Place the pastry over the flan tin and carefully press into the sides,
trim the edges, cover and chill for 20 minutes.
6. Preheat the oven to 200 C, 400 F, Gas Mark 6.
7. Lightly prick the base of the pastry case with a fork and place in a
circle of greaseproof paper, fill with baked beans or rice.
8. Bake in the preheated oven for 10 minutes. Remove the greaseproof paper
and baking beans and return the pastry case to the oven for a further 5
minutes.
9. Spread the bottom of the pastry shell with the mustard. Cover with the
grated cheese and top with the tomatoes, drained and chopped. Beat the egg
yolks and mix in the cream. Season with salt and pepper and pour into the
pie shell. Bake for 1 hour. Leave to rest for 5-10 minutes before eating.
Yields
4 servings
