Colourful peppers and Parma ham make this shortcrust flan irresistible. It’s great for lunch, as part of a buffet or as a tasty dinner with salad.
- 4 large peppers (red, yellow and orange), deseeded and cut into strips
- 60ml (4tbsp) olive oil
- 350g (12oz) shortcrust pastry
- 4 slices Parma ham, torn into strips
- 4 large eggs
- 60ml (4tbsp) half-fat crème fraîche
- 2tsp Italian dried herbs
- Salad, to serve
Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and oil in a roasting tin and roast for 20-25 mins until tender. Allow to cool.
Meanwhile, roll out the pastry and use to line a 30cm x 20cm (12in x 8in) loose-based flan tin. Line with baking parchment and fill with baking beans. Bake for 10 mins. Then remove parchment and beans and return to oven for 5 mins.
Reduce the oven temperature to 190°C (375°F, gas mark 5). Arrange the peppers and ham in the pastry case.
Beat the eggs, crème fraîche and dried herbs together. Season with salt and freshly ground black pepper and pour over the peppers and ham. Bake on a hot baking sheet for 25-30 mins until set and golden. Cut into slices and serve with salad.
Top tip for making Roasted pepper flan
Top tip: For a simple veggie version, replace the Parma ham with delicious sun-dried tomatoes.