Tomato, Mushroom & Olive Flan

Base/Pastry:

2 cups (250 gms) plain flour
100 gms butter softened & chopped
1 egg
1 tbsp water

Place flour, butter in food processor; process for 30 seconds or until the mixture reaches to a fine crumb. Combine egg & water to the mixture until it comes together. Gather the mixture on a lightly floured surface. Store covered with a cling wrap, in the fridge for 30 minutes.

Preheat the oven at 210 degrees. Brush a flan tin with butter or oil.

After 1/2 hr, roll the dough on a lightly floured surface into a thin, even layer. spread to the tip of the flan tin. Place baking paper over the dough & add handful of beans (this is to keep the flan from raising & losing shape. I use either dry channa or rajma beans. Bake for 15 mintes. Discard the paper & beans.

Filling:
2 tbsp french mustard
2 tbsp oil
15 gms butter
10 small tomatoes, sliced once.
1 large onion, thinly sliced
1 tsp sugar
2 tbsp shredded fresh basil
1 cup of pitted black olives, sliced
1 cup of Gruyere cheese
1 cup of Mushrooms

fry onions in butter. then add tomatoes until soft. Add mushrooms. Fry for few minutes. Set aside until cool. In the meantime, mix oil & french mustard. Spread this mixture on to the base. Then add onion & tomatoes mixture. Mix Sugar, basil & Olives & add to the base. Top up with cheese & bake for 20 minutes or until pastry is crisp and the cheese is brown.

ENJOY!

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