Rainbow vegetable flan
- 175g plain flour, plus extra for rolling out
- 85g butter, chilled and cut into cubes
- 15g butter, melted, for glazing
- 1 egg yolk
- 3 medium courgettes
- 3 large carrots
- 3 large parsnips
- 120ml double cream
- 2 large eggs, lightly beaten
- 50g extra mature Cheddar, finely grated
- 1/2 tsp Dijon mustard
- 1/4 tsp ground nutmeg
- 1/2 tsp chopped fresh thyme leaves
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
Mix the egg yolk with 1-2 tbsp very cold water and add to the flour mixture. Mix with a round-bladed knife until it starts to form clumps. Bring the dough together.
Lightly dust a work surface and rolling pin with flour. Roll out the pastry to make a 26cm circle and use to line a 19cm flan tin. Prick the base with a fork and chill for 15 minutes.
Lay a piece of foil in the pastry case, shiny side down, and weigh it down with dry rice. Bake for 10 minutes, then remove the foil and rice and bake for another 5 minutes. Leave to cool in the tin for 10 minutes.
Peel all the vegetables, then use a vegetable peeler to cut them into long, thin slices.
Mix the cream, eggs, cheese, mustard, nutmeg and thyme together. Pour into the case.
Take 3 similar-sized slices of each vegetable and lay them on top of each other. Roll into a tight spiral. Continue adding slices of vegetables to the spiral, alternating as you go – it’s useful if someone can help you hold the roll together tightly. When the spiral is about 6.5cm in diameter, put it in the centre of the flan case, with the edges of the slices facing upwards – keep holding tightly to keep it in shape.
Continue adding slices tightly around the spiral. You can brush a little of the cream and egg mixture up the sides to help bind them. When you reach the edge, fill any gaps with leftover vegetable slices.
Brush with melted butter and return to the oven for 40 minutes or until golden, then serve.