Courgette, Sun-Dried Tomato and Ricotta Flan Recipes

Ingredients :

1 quantify shortcrust pastry

2 tbsp olive oil

1 small onion, thinly sliced

2 courgettes, thinly sliced

2 oz drained sun-dried tomatoes in oil, sliced

8 oz ricotta or curd cheese

2 tbsp milk

2 eggs, beaten

4 tbsp chopped herbs (basil, rosemary, sage, thyme)

12 black olives, pitted and halved

salt and pepper

1. Roll out the pastry and use to line a 9inch flan tin.
2. Prick the base and chill for a further 20 minutes.
3. Line the pastry case with greaseproof paper and fill with baking beans or dried beans.
4. Bake, 400F, gas mark 6, for 10 minutes.
5. Lift out the paper and beans, bake for 10 minutes or till it is light golden brown.
6. Fry the onion, courgettes for 5-6 minutes until lightly golden.
7. Scatter over the base of the pastry case and top with the sun-dried tomatoes.
8. Beat the ricotta, milk, eggs, herbs and salt and pepper together and spread over the courgette mixture.
9. Scatter over the olives and bake for 30-35 minutes until firm and golden.

Serves 7

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