125g Butter
2tbsp cold water
few drops lemon juice
1 small egg
pinch salt
250ml Milk
125ml Cream
4 eggs
100g Grated Pecorino Cheese
125g Fresh cheeselet or
Cottage Cheese
1 spring onion Finely chopped
100g bacon chopped and dried fried
3 sun dried tomatoes finely sliced
Salt & Pepper
Add flour and chopped cold butter to a food processor and give short pulses till butter crumbs up with flour. Add egg, salt, lemon juice and process adding water till mixture forms into small balls. Transfer mixture to working top and gather to form a ball. Cover with cling film and chill for 20 minutes.
Pre heat oven to 180c.
Roll out pastry thinly and line a 9inch fluted non stick flan dish. Trim edges then cover with baking paper and add some beans. Bake blind for 15minutes then take out from the oven carefully lift the baking paper and beans and return the flan to cook for another five minutes. Remove from oven and lower heat to 170c
Prepare the filling by adding milk , eggs and cream in a large bowl and whisk till combined. Add grated cheese, crumbled fresh cheselet, finely chopped spring onion bacon and finely sliced sundried tomatoes and stir well so that all ingredients are combined. Transfer mixture to flan, taking care not to overfill. Season with salt and pepper and bake for 25minutes or till it sets and to has a golden colour. Serve with green salad
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