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Cheesy pepper slices
This savoury flan can be served hot or cold.
What you need
- 225 g plain flour
- 2 tsp dry mustard
- 100 g butter
- For the filling
- 6 tsp olive oil
- 1 clove garlic, peeled and crushed
- 1 small red pepper, cored de-seeded and sliced
- 1 small yellow pepper, cored de-seeded and sliced
- 1 small courgette, trimmed and sliced diagonally
- 100 ml soured cream
- 2 tsp red pesto sauce
- 3 medium eggs, beaten
- seasoning
- 75 g gouda cheese, grated
- 50 g cashew nuts, chopped
Method
Line a 33 cm x 10 cm rectangular loose-bottomed fluted flan tin.
Sift the flour and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water to form a soft but not sticky dough.
Roll out dough on a lightly floured surface and use to line the flan tin. Trim off any excess pastry. Prick the base. Chill for 30 min.
Preheat oven to 200°C.
Meanwhile, heat the oil in a frying pan. Add the garlic, pepper and courgette slices. Fry for 3-5 min until softened.
In a jug, mix together the cream, pesto, egg and seasoning.
Line the pastry case with greaseproof paper and baking beans and bake blind for 15 min.
Remove paper and beans. Cook for about 5 min until crisp and golden brown. Remove from oven. Leave to cool slightly.
Place the pastry case on a baking tray. Sprinkle the cheese and half the nuts over the pastry case. Arrange the pepper and courgette slices on top.
Sprinkle over the remaining nuts. Pour in the cream mixture slowly. Allow to settle.
Return to the oven and cook for 35-40 min until set and golden.
Serve hot or cold in slices.
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Preparation 20 minutes Cook 58 minutes Waiting » 30 minutes Chill 30 minutes Total 1 hour, 48 minutes -
Energy 475 kcal/serving Fat 17.4 g/serving Carbohydrates 214.44 g/serving Glycaemic Index 59 Glycaemic Load 21.15 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1991 | 1088 | 10475 | 8350 |
| Energy (kcal) | 475 | 260 | 2500 | 2000 |
| Protein (g) | 12.9 | 7.05 | ||
| Carbohydrate (g) | 35.9 | 19.6 | 345 | 275 |
| Fat (g) | 31.8 | 17.4 | 95 | 70 |
| Fat (saturated) (g) | 14.9 | 8.13 | ||
| Fibre (g) | 2.12 | 1.16 | ||
| Sodium (mg) | 313 | 171 | ||
| Salt (equivalent) (g) | 0.78 | 0.43 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 315 | 172 | 800 |
| Vitamin B-12 (µg) | 0.50 | 0.27 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.10 | 2 |
| Vitamin C (mg) | 63.0 | 34.5 | 60 |
| Vitamin D (µg) | 34.5 | 18.9 | 266 |
| Vitamin E (mg) | 1.55 | 0.85 | 10 |
| Zinc (mg) | 1.73 | 0.95 | 15 |
| Calcium (mg) | 241 | 132 | 800 |
| Folate (mcg) | 94.0 | 51.4 | 200 |
| Iron (mg) | 3.03 | 1.66 | 14 |
| Magnesium (mg) | 52.0 | 28.4 | 300 |
| Niacin (mg) | 2.76 | 1.51 | 18 |
| Pantothenic acid (mg) | 0.73 | 0.40 | 6 |
| Riboflavin (mg) | 0.42 | 0.23 | 1.6 |
| Phosphorous (mg) | 235 | 128 | 800 |
| Thiamin (mg) | 0.38 | 0.21 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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