Here’s another recipe – lunch today and as it worked out, I’m recording it here.

Ingredients:

Puff pastry for the flan case (I bought pre-made and ready rolled)

100g leaf spinach – wilted in butter

1 large onion

1 dessertspoon soft light brown sugar

4 cherry or mini plum tomatoes cut into quarters

200g emmental cheese, grated

50g other hard cheese, cubed – I used Tomme de Savoie

Finely sliced green and red peppers (about 1/4, or less of each pepper)

Tomato puree (about 1 tablespoon)

150 ml Pouring cream

Oregano

Black pepper

Method:

Pre-heat oven to 200C

Line a flan tin with the pastry and prick the base with a fork before baking blind for 6-7 minutes to just make a dry crust on the pastry.

Finely slice onions and lightly fry in butter. Once softened add the brown sugar and cook until caramelised. Put to one side. In same pan, wilt the spinach in butter, put to one side.

Once the pastry case is part cooked, remove from oven and spread a thin layer of tomato puree onto the base.

Add the caramelised onions – spreading across the base of flan. Next, add about half of the sliced peppers and sprinkle with oregano and ground black pepper.

Add about half the grated emmental. Pour on the cream and then add the rest of the peppers and tomatoes on top of that, followed by the rest of the grated cheese and then the cubes of the Tomme cheese.

Put back in oven for 20-30 minutes, until pastry is golden and toppings are cooked and risen a little.

Serve with green salad, or whatever you like 🙂

Serves 2 as a main or would work for 4 as a starter.