- 1 tbsp olive oil
- 50g butter, melted
- 3 courgettes, sliced 1/2 cm thick
- 1 bunch spring onions, sliced
- 270g pack frozen filo pastry, thawed
- 5 sun-dried tomatoes, drained
- 1 tbsp chopped thyme leaves
- 100g Lancashire cheese, crumbled
- 300ml single cream
- 3 large free-range eggs
- 25g pine nuts
Heat the oil and 1 tbsp of the butter in a pan and cook the courgettes and spring onions over a medium heat for 5-6 minutes, stirring. Top into a bowl and leave to cool.
Pre-heat the oven to 190C/170C Fan/Gas 5. Put a baking sheet in the oven to heat – this will help the pastry at the bottom of the flan to crisp. Brush the pastry with melted butter, one sheet at a time, and carefully lay them in a 20cm square cake tin, about 4cm deep. Make sure you cover the whole tin evenly, easing the pastry right into the corners and allowing it to overlap the edges of the tin. While you work, cover the rest of the pastry with a damp tea towel to prevent it from drying out. Trim the edges with scissors so that the pastry overlaps the top of the tin by 1/2cm.
Put the cooked courgettes and spring onions in the case. Finely slice the sun-dried tomatoes and add with the thyme. Season and scatter with the cheese.
Lightly beat the cream and eggs together and pour onto the vegetables. Sprinkle over the pine nuts. Put the flan in the oven on the pre-heated baking tray and bake for 25-30 minutes.