Ingredients

Serves: 5-6
Prep time: 15 minutes
Cook time: 30 minutes

Equipment: 9" - round ovenproof flan dish

For the pastry:

• 1 sheet of shop-bought shortcrust pastry or make yourself

For the filling:

• 10g butter
• 1 tbsp olive oil
• ½ small onion finely chopped
• ½ pepper finely chopped, any colour 1 garlic clove crushed
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped parsley
• Handful of spinach
• 3-4 cherry tomatoes cut into quarters
• 3-4 thsp red pesto (optional)
• 100g cheddar cheese, red or white grated
• 280ml fresh cream
• 3 eggs beaten

Method

1. Preheat oven to 190C/170C fan/gas 5.
2. Roll the pastry out.
3. Place the pastry into the tin, pressing well into the base and edges. Trim the excess all around with a sharp knife.
4. Place a sheet of parchment paper into the tin on top of the pastry, cover the base with baking beans, dry pasta or rice and bake for 10-15 minutes. This stops the pastry from puffing up.
5. Remove the parchment paper and baking beans and brush the pastry with egg wash; bake for 5-10 minutes until slightly golden.
6. Add the butter and olive oil to a frying pan on medium heat, fry the onion, pepper, garlic, thyme and parsley on medium heat for 3-4 minutes.
7. Add the spinach if using, and fry for 1 minute.
8. Arrange the onion, pepper, garlic, tomatoes and herbs with the cheese evenly around the base of the dish with the pastry.
9. Spoon the red pesto (if using) between the other fillings, getting a little all around the base.
10. Mix the eggs and cream in a jug and slowly pour over the filling; the liquid should cover the ingredients.
11. Bake for 25-30 minutes or until golden and softly set; the centre should not be too firm as it will set as it cools a little.
12. Allow to rest for 15 minutes before cutting for an easier slice.