New potato flan with feta and brown mushrooms


Ingredients 11
Servings 6
Time

Ingredients

  • 150
    g
    plain flour, sifted
  • 85
    g
    soft butter, diced
  • 500
    g
    baby potatoes, cooked and halved
  • 200
    g
    brown mushrooms, halved
  • 4
    spring onions, chopped
  • 150
    g
    feta cheese, crumbled
  • 410
    g
    artichoke hearts, drained
  • 3
    eggs
  • 200
    ml
    coconut milk
  • 100
    ml
    cream
  • handful of fresh coriander, chopped
 

Method

 
In a bowl, rub butter into flour until the mixture resembles coarse breadcrumbs. Stir in 45 ml iced water. Using a butter knife, bring the dough together to form a ball. Heat the oven to 180 ºC. On a lightly floured board, roll out pastry and line a 23 cm round flan dish. Line the pastry shell with a piece of greaseproof paper and fill with dry beans and bake for 8 minutes. Remove the beans and paper and bake for a further 10 minutes. Add potatoes, mushrooms, spring onions, feta cheese and artichoke hearts. Beat the eggs, coconut milk and cream together. Season well and pour into shell. Add the fresh coriander and bake for 45 minutes until the custard has risen and is just set in the centre. Leave to cool in the tin.
 

Read more on: starch  |  bake
 

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