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