Usually when I’ve bought the ingredients for a particular recipe, I am going to make it whether I have the right dish or not, and unfortunately, that’s what happened with this one. It turns out my flan dish has seemingly run away. So, I borrowed my Mum’s apple pie dish (that’s why it’s a really odd shape). I found this recipe in the Glutafin recipe book, but I haven’t used any of their products, even though I’ve just seen out of the corner of my eye I have an entire sample box of their stuff to try! Oh well!
You can buy shortcrust pastry from the Genius brand here.
Or, if you’re feeling energetic you can make your own. It didn’t take me long to make and you feel a lot more satisfied when you’re eating it! Just follow the recipe on the back of the Doves Farm Gluten Free Plain Flour packet (you only need butter and cold water).
- Doves Farm plain white flour
- 1 tsp olive oil
- 1 red onion, diced
- 115g of spinach (it originally suggested frozen, I used fresh. Who has frozen spinach??)
- 50g of sundried tomatoes in oil
- 85g ricotta cheese
- 2 large eggs, beaten
- 150ml milk
- 25g grated mature cheddar cheese
- Salt & pepper
- Ok, so, whether you’ve made your pastry from scratch or you’re using pre-bought pastry, roll it out to fit a 20cm tin.
- Heat the oil and fry the onion until it starts to brown, then tip it into your flan
- Mix together spinach, ricotta and 3/4 of the sundried tomatoes and add to your flan – Now, when I did this, that equated to just one of my tomatoes, so I was naughty and added more than the recipe said, so if you’re brave enough, you can do the same.
- Beat together the eggs, milk and salt and pepper and pour over the rest of the ingredients
- Top with the grated cheese and the remaining sundried tomatoes
- Bake in a preheated oven for 25-35 minutes, gas mark 5/190°C/170°C Fan
Extra tip: We had our dish with boiled then fried sweet potato chunks!