Dave's Tomato and Mushroom Flan

Source:Var on Internet Recipe

A tasty pastry, equally good hot or cold. Straightforward to make. This has accompanied us to many "bring a plate" functions. The original recipe specified anchovies dotted about the top, and the combination of olives and blue cheese I used instead was aimed at reproducing for a vegetarian some of the pungency of anchovies. It worked brilliantly.

You will need

300 g Chopped Onion
50 g Butter
1.5 teaspoons Garlic Paste
2 x 420 g tins Tomato Puree
2-3 cups sliced button mushrooms
1 cup Frozen Peas
6 Eggs
2 cups Grated Tasty Cheese
1 tablespoon of Chopped Parsley or Basil
1 teaspoon each of Salt and Fresh Ground Black Pepper
1/2 teaspoon Cumin or 1/3 teaspoon Cardamom
Pastry to line two 300 x 200 mm baking dishes or equivalent
16 small pieces of Blue Vein Cheese
12 Stuffed Olives

[When we're not being strictly vegetarian, I have been known to chop up a rasher or so of bacon and include that in the mix.]

1. Fry onions in butter until golden, add garlic and tomato and mushrooms and simmer until mixture is about the consistency of chutney --- about 30-40 minutes. Add frozen peas, and allow to cool a little.

2. Preheat the oven to 190 C, grease baking dish and line with the pastry, prick pastry with a fork, and bake for 10 - 15 min. remove from oven.

3. Beat eggs, add salt, pepper, cumin cheese and parsley, and combine with thickened tomato and onion mix, and pour into pastry case. Smooth the top and dot randomly with olives and pieces of blue vein cheese. The full mixture here provides sufficient to fill a small roasting dish approx 30 cm x 25 cm

4. Bake for 35 - 45 minutes or until set in 180 C oven.

5. Serve by itself or with a green salad, and/or with slices of bread and butter.

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