Tomato and Olive Flan

Ingredients :

• For Pastry : 2 cups plain flour
• 90g butter, chopped
• 1 egg yolk
• 1 tbsp water
• For Filling : 2 tbsp olive oil
• 1 tbsp French mustard
• 6 anchovy fillets, mashed
• 15g butter
• 6 small tomatoes, peeled and chopped
• 3 large onions, thinly sliced
• 1 tspn sugar
• 2 tbsp shredded fresh basil
• 1 cup stoned olives, sliced
• 1 cup grated Gruyére cheese

Preparation and Cooking Instructions

1. Preheat oven to 210°C. Brush a 20cm deep flan tin with melted butter or oil. Coat base and sides evenly with flour; shake off any excess.
2. To make Pastry : Place flour and butter into food processor bowl; using pulse action, press button for 30 seconds or until mixture has a fine crumbly texture. Add the combined egg yolk and water, process 30 seconds or until mixture comes together. Briefly knead on a lightly floured surface. Store, covered with plastic wrap in refrigerator for 30 minutes.
3. To make filling : Combine oil, mustard and anchovy fillets into a smooth paste either with a fork in a bowl or in a food processor. Roll pastry out to fit a 20cm flan tin. Cover pastry with a large sheet of greaseproof paper. Spread a layer of dried beans evenly over paper. Bake 15 minutes. Remove from oven and discard paper and beans. Let cool. Spread mustard-anchovy mixture over base of pastry. Heat butter in medium pan, cook tomatoes and onions until soft. Remove from heat. Drain off excess liquid. Spoon tomato mixture over pastry base. Mix together the sugar, basil and olives ; sprinkle over tomato mixture. Top with cheese.
4. Bake for 20 minutes or until pastry is crisp and cheese browned.
5. Cooks notes : To peel tomatoes, mark a small cross on the top, place in a bowl, pour over boiling water and leave for 1-2 minutes. Immediately plunge into cold water. Remove and peel skin from top.