Mediterranean Flan

40-50 minutes



  • 8oz Wheatmeal flour (or 4oz white/4oz wholemeal)
  • ½ tsp Cinnamon
  • 2oz White Vegetable Fat
  • 2oz Margarine
  • 1 Egg, beaten
  • Water to mix
  • Salt
  • 9 inch flan tin


  • 1 large Onion, peeled and diced
  • 1 tbsp Vegetable Oil
  • 1 Clove Garlic
  • 14oz Can Tomatoes
  • 1 level tbsp Tomato Puree
  • 1 level tspn Mixed Herbs or Oregano
  • Pepper and Salt to season
  • 2oz Mozarella Cheese, grated


  1. Set oven at 200C, 400F Gas mark 6
  2. Sift flour and cinnamon into a bowl
  3. Rub in fat, stir in the egg and enough water to bind to a soft dough
  4. Roll out pastry and line tin, prick base and bake flan case 'blind' for approx 15 minutes. Remove foil or baking beans and place back in oven for a further 5 minutes.
  5. Prepare filling - fry onion in the oil in a frying pan until soft.
  6. Stir in the garlic, tomatoes, puree, herbs, salt and pepper. Simmer for 20 mins to reduce liquid.
  7. Spoon mixture into the baked flan case. Sprinkle with the grated cheese and return to the oven for 5-10 minutes until golden brown.

Garnish with sliced tomato and a sprig of parsley.