Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
ROASTED VEGETABLE & GOATS' CHEESE FLAN
A light Springtime flan – Parmesan flavoured pastry filled with colourful roasted vegetables; topped with goats'cheese. Perfect for lunch or serve as an impressive entrée.
Prep: 30 mins Cooking: 1 hour 10 mins
1 cup Healthy Baker Plain Flour
1 cup Healthy Baker Self Raising Flour
1/2 cup finely grated Parmesan cheese
1/2 cup olive oil
1/2 cup water
garlic infused olive oil spray
250g cherry tomatoes, halved
1 eggplant (about 400g), cut into 1cm thick slices
1 bunch asparagus, woody ends removed
1/4 cup olive tapenade
ground black pepper
120g goats' cheese, crumbled to serve
2 teaspoons balsamic glaze
basil leaves (optional)
Preheat oven to 190ºC. Lightly oil a 20cm x 28cm rectangular loose-based flan tin.
Make pastry. Sift flours together into a medium bowl. Add Parmesan and stir to combine. Pour oil and water into a screw top jar; shake to combine. Pour onto flour mixture and stir to form a dough, adding a little more flour, if necessary. Turn pastry onto a lightly floured board and knead lightly. Roll pastry out thinly (about 3mm thick) to a rectangular shape. Line tin with pastry and trim excess. Prick all over with a fork. Bake blind by lining with a sheet of baking paper or foil and filling with dried beans or uncooked rice. Bake 20 minutes, then remove paper and beans. Continue baking 20 minutes longer, or until golden brown. Set aside in tin.
Make filling. Spray a shallow baking pan with oil. Arrange cherry tomatoes in pan, cut side up. Spray a large baking tray with oil and arrange eggplant slices on tray. Spray a small oven tray with oil and arrange asparagus on tray. Spray tomatoes, eggplant and asparagus liberally with oil. Roast tomatoes and eggplant together for 20 minutes, then place asparagus in oven and roast for a further 10 minutes. Remove all vegetables from oven and set aside.
Fifteen minutes before serving, spread tapenade over base of flan. Top with eggplant slices. Remove tomatoes from dish with a slotted spoon and place on top of eggplant. Season with pepper. Arrange asparagus over tomatoes and top with crumbled goats' cheese. Return flan to the oven for 5 -10 minutes, or until just warmed through. Serve drizzled with balsamic glaze and garnished with basil leaves.