Spiral flan

Carrot and courgette floral flan

Our meat-free main with carrots and courgettes tastes just as gorgeous as it looks

By , 29 March 2017

(45 votes)

Carrot and courgette floral flan
  • 50 Mins

  • Serves: 12

Nutritional Info
Each 137g serving contains
  • Energy

    888KJ

    212KCAL

    11%
  • Fat

    13.8g

    med

    20%
  • Saturates

    6.0g

    med

    30%
  • Sugars

    3.3g

    low

    4%
  • Salt

    0.25g

    low

    4%
of your reference intake.
Typical energy values per 100g: 649kJ/155kcal.
Ingredients
  • 1 x 375g pack Asda Ready Rolled Shortcrust Pastry
  • 250ml Asda 50% Less Fat Crème Fraîche
  • 1 large egg (beaten)
  • 1 lemon zest
  • 1tbsp chopped basil
  • 1tbsp chopped parsley
  • 1tbsp thyme leaves
  • 1 clove garlic, crushed
  • 3 courgettes
  • 3 carrots
  • 70g Grower’s Selection Strong Wild Rocket
  • 1tbsp Asda Glaze with Balsamic Vinegar of Modena
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Line a 20cm fluted tart case with the pastry, trimming the edge neatly. Chill in the fridge, then line with baking paper and fill with ceramic baking beans or dry rice. Bake for 10 mins until the sides are crisp.

  • Remove the baking beans and paper, then return to the oven for 10 mins until light golden.

  • Mix together the crème fraîche, egg, lemon zest, basil, parsley and thyme leaves and garlic. Spread over the base of the pastry.

  • Run a veg peeler down the courgettes and carrots, lengthways, to create wide ribbons.

  • Roll into flowers and arrange on the crème fraîche mix – pack in quite tightly so they don’t unfurl.

  • Bake in the oven for 15 mins or until the veg flowers are golden and softened.

  • Serve with rocket drizzled with balsamic vinegar.