Tomato and sweetcorn flan recipe

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20 min


40 min

Nutrition per portion

Calories 385 kCal 19%
Fat 20g 29%
  -  Saturates 10g 50%

An old Woman’s Weekly favourite recipe from 1956. This cheap, easy to make tomato and sweetcorn flan make a great healthy lunch or supper.


  • For the pastry
  • :
  • 125g (4oz) plain flour
  • Pinch of salt
  • 30g (1oz) each of butter and vegetable fat, diced
  • For the filling
  • :
  • 15g (1oz) butter
  • 6 medium-sized tomatoes, chopped
  • 195g can sweetcorn, drained weight 160g
  • 125g (4oz) sliced or shredded ham, chopped
  • Salt and freshly ground black pepper
  • 1 tsp caster sugar
  • 1 large egg yolk
  • 16.5-18cm (6½-7in) flan ring on a sturdy baking sheet


  • To make the pastry: Sift the flour and salt into a bowl, add the fats and rub in to breadcrumb stage. Mix in enough cold water to make a stiff dough. Roll out the pastry on a lightly floured surface to line the flan ring. Chill.

  • Set oven to 220°C/Gas Mark 7.

  • To make the filling: Melt butter in a pan, add tomatoes and cook for 2-3 mins, until reduced to a thick pulp. Sieve this mixture, and pour purée back into pan. Stir in sweetcorn and ham.

  • Season with salt and pepper and add the sugar, stir in the egg yolk and beat well.

  • Put filling into pastry case and bake for 15 mins. Reduce oven to 190°C/Gas Mark 5 and cook for 20-25 mins more, or until filling is set (the pastry does not brown). Serve warm or cold with a salad or green vegetables.

Top tip for making Tomato and sweetcorn flan

This is a great recipe for using up overripe tomatoes

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(130 ratings)
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