Beetroot & feta flan
- 175g vacuum-packed beetroot, roughly chopped
- Flour, for rolling out
- 400g Jus-Rol Shortcrust pastry
- 2 large eggs
- 200g reduced-fat crème fraîche
- 1 tsp chopped thyme leaves, plus sprigs to garnish
- 100g Red Leicester
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash lightly.
On a floured surface, roll out the pastry and use to line a 23cm flan tin. Prick the pastry base with a fork.
Cover with a sheet of baking paper, then fill with ceramic baking beans or dry rice. Bake for 10 minutes. Remove the beans, or rice, and bake for another 5 minutes.
Turn the oven down to 180C/160C Fan/Gas 4. Beat together the eggs and crème fraîche. Season with pepper and add the thyme leaves and 75g of the grated Red Leicester. Pour into the pastry case.
Top with the beetroot, the remaining Red Leicester and the feta, or Lancashire, cheese. Bake in the oven for 25 minutes, or until just set. Garnish with the thyme sprigs and spinach.