Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Tomato and Olive Flan (Tarte Nicoise)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
unbaked 23cm/9in flan case 6 small tomatoes 60g/2 oz shredded Gruyere cheese
1 tablespoon grated Parmesan cheese 2 tablespoons soft breadcrumbs 1 tablespoon chopped fresh basil
salt and freshly ground black pepper 25g/1 oz butter 3 large eggs
4 tablespoons milk 125/ml/4 fl oz single cream 1/4 teaspoon grated nutmeg
6 small black Nicoise or kalamata olives, stoned and halved



1 Pureheat the oven to 375-400F/190-200C/gas mark 5. Prick the pie shell with the fork, line with greased foil (greased-side down) or baking parchment and fill with either baking beans or weights. Bake until the sides are cooked, about 12 minutes. Remove the baking beans and foil or paper and bake for 5 minutes to dry the pastry. Remove from the oven and reduce the temperature to 325-350 F/160-180C/gas mark 3.
2 Halve the tomatoes and remove the seeds with teaspoon. Arrange them cut-side up in the pie crust. Combine the cheeses, breadcrumbs, basil, and salt and pepper to taste in bowl. Sprinkle the mixture over the tomatoes and dot with pieces of butter. Beat together the eggs, milk, cream, and nutmeg, and salt and pepper to taste in a jug and pour carefully around the tomatoes. Arrange the olives decoratively on top. Bake for about 30-35 minutes, until set. Allow to stand for 5 minutes before cutting into wedges to serve.

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