Name: Cheese flan
Yield: 6 servings
Cuisine: Bake
Ingredients: 150.00 g flour cake; 1.00 ml salt; 3.00 ml Baking powder; 50.00 g mature cheddar cheese grated; 55.00 g butter; 1.00 eggs yolk only; 45.00 ml water iced; 75.00 g nuts mixed, roughly chopped; 100.00 g mature cheddar cheese grated; 1.00 eggs; 200.00 ml cream; 30.00 ml flour cake; sea salt and freshly ground black pepper

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Ingredients (13)

PASTRY

150.00 g	flour — cake
1.00 ml	salt
3.00 ml	Baking powder
50.00 g	mature cheddar cheese — grated
55.00 g	butter
1.00	eggs — yolk only
45.00 ml	water — iced

FILLING

75.00 g	nuts — mixed, roughly chopped
100.00 g	mature cheddar cheese — grated
1.00	eggs
200.00 ml	cream
30.00 ml	flour — cake
	sea salt and freshly ground black pepper

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Method:

PASTRY
1. Sift the dry ingredients into a bowl. Rub the butter in. Add the grated cheese and toss to incorporate.
2. Mix the egg yolk and water and cut into the dry ingredients. Gently press to bring the mass together. Wrap and chill.
3. Roll out the pastry on a lightly floured surface and line a 20 cm tart or sandwich cake pan. Prick the bottom well with a fork.
FILLING
4. Scatter the nuts in an even layer over the base of the tin. Grate the cheese and sprinkle on the nuts. Beat the egg, cream and flour. Season well, then pour the mixture over the cheese.
5. Bake in preheated 200 ºC oven for ± 30 minutes until the flan is firm and well browned. Serve hot or cold.
Serves 4-6.