Tomato Onion And Cheese Flan Recipes

TOMATO, ONION AND CHEESE FLAN

Steps:

• Cut onion into eight wedges. Place on an oiled oven tray and bake uncovered in a 240 degree celsius oven for 15 minutes.
• Cut tomatoes in half and remove seeds. Add tomatoes and crushed garlic to onion, drizzle with olive oil and bake for further 15 minutes or until vegetables are soft and browned lightly.
• Arrange tomato and onion mixture on the base of an oiled shallow 26cm round flan dish.
• Add bocconcini, basil and half of the parmesan cheese.
• Whisk eggs, flour, salt and pepper in a large bowl until combined. Gradually whisk in milk.
• Pour the egg mixture over the vegetable mixture in the flan dish. Sprinkle with remaining parmesan cheese.
• Bake uncovered in a 160 degree celsius oven for about 1 hour or until flan is just set.
• Serve with a green salad.

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.