Summer Vegetable Flan

Recipe's preparation

Summer Vegetable Flan

Grease a 23 cm fluted pastry tin (with removable base optional)

To make pastry refer to Every Day Cook book

Wrap the pastry in greaseproof paper or glad wrap and chill in the refrigerator for 30 minutes

Preheat oven to 200 degrees C

Roll out the pastry on a lightly floured surface and line a 23 cm flan tin.  Prick the base with a fork and allow to chill for 30 minutes

Line the flan case with baking paper and baking beans and bake blind for 20 minutes or until set, removing the paper and beans for the last 5 minutes.  Lower the temp to 180 degrees C

Meanwhile prepare the filling.  Place 500 g of water in TM Bowl and heat for 5 minutes at Varoma temp speed 1

Add broccoli and asparagus (and peas if using fresh) to the Varoma dish and place on TM bowl.  Cook for 5 minutes, Varoma temp speed 3

Alternatively you could just blanch them in water for 1-2 mins.  Set aside

Thinly slice the zucchini and sauté zucchini are golden. Set aside

In a clean bowl, grate cheese for 5 seconds on speed 8.  Set aside

Place herbs in TM bowl and chop for 3 seconds on speed 7.  Scrape down the sides of the bowl

Add cream cheese, cream, eggs and egg yolk and mix for 20 seconds on speed 6

Pile all the vegetables into the flan case and pour the cream mixture around them; the vegetables should protrude above the sauce.  Sprinkle with the reserved grated cheese.

Bake for 35-40 minutes or until just set.  Allow to stand for about 15 minutes before serving warm