Rich in tomato flavours, I enjoy this flan with crisp greens and a chilled glass of white wine. This recipe is a family favourite from an uncle who spent much of his life in Southern Spain.

Ingredients

• 1 medium-sized onion, peeled and chopped
• 50 grams butter
• dash olive oil
• 2 cloves garlic, peeled and crushed
• 2x400 gram cans chopped tomatoes
• 4 eggs
• 1 cup grated tasty cheddar cheese
• 2 tblsp chopped fresh basil
• salt and pepper
• 400 gram packet frozen savoury pastry, defrosted
• 100 gram can of anchovies, drained and rinsed
• about 16 black olives to garnish

Method

1. Cook onion in butter and oil until golden. Add garlic and tomatoes. Simmer for about 30 minutes, stirring regularly, until mixture is thick and much reduced. When cool, beat in eggs, cheese and basil; season to taste.
2. Roll out pastry on a floured board and use to line the base and sides of a 24cm loose-bottom flan tin. Prick with a fork and bake blind for 10-15 minutes at 190°C.
3. Fill pastry case with the tomato mixture and top with the anchovies and olives.
4. Bake in 180°C oven for 35-45 minutes until set. Brush the olives with a little oil so they are glossy before serving. Serve in wedges.

Cooks Tips

- For a tangier flavour, use half Parmesan cheese and half cheddar.