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175 g
plain flour
pinch of
salt
90 g
mixture of white vegetable cooking fat with butter or margarine
25 g
hazelnuts, very finely ground
3 tbsp
cold water to mix
75 g firm
Stilton cheese, cut into tiny cubes
275 ml
single cream
3 Grade 3
eggs
salt and
pepper to taste |
Method :
- For pastry, sift flour and salt
into bowl.
- Rub in fats finely then toss in
hazelnuts.
- Using a fork, mix to a stiff
pastry with the cold water.
- Roll out fairly thinly on a
floured surface then use to line an 8" (20 cm) fluted pottery flan
dish, first lightly greased.
- Sprinkle cheese over the base.
- Beat cream and eggs well together
then season to taste with salt and pepper.
- Pour into flan dish over cheese
then bake 10 minutes in hot oven, 425F, Gas 7.
- Reduce temperature to 350F, Gas 4
and continue to bake a further 25-30 minutes or until filling is set
and pastry pale gold.
- Cut into wedges and serve warm or
cold with salad.
Note :
Stand flan dish on a metal baking tray
in the oven as it will help the pastry to crispen more evenly over the
base.
Serves 4 - 6
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