Tomato and Courgette Flan

Tomato and Courgette Flan



175 g (6 oz) shortcrust pastry
450 g (1 lb) British Classic Tomatoes, peeled and sliced
225 g (8 oz) courgettes, sliced and blanched
2 medium eggs
142 ml (5 fl oz) carton single cream
15 ml (1 tbsp) freshly chopped parsley
5 ml (1 tsp) freshly chopped chives
5 ml (1 tsp) freshly chopped sage


Serves 4-6

  1. Roll out pastry thinly and use to line a 20 cm (8") flan tin, line with greaseproof paper and baking beans and bake blind in the oven at 220°C (425°F/Gas mark 7) for 15-20 minutes. Remove greaseproof paper and baking beans.

  2. Arrange tomatoes and courgettes in flan.

  3. Beat together eggs, cream, parsley, chives, sage and seasoning and pour into pastry case.

  4. Bake in oven at 190°C (375°F/Gas mark 5) for about 30-40 minutes, until custard is lightly set. Serve warm.

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Fact 05

Did You Know?

Premium tomatoes, such as tomatoes on the vine, are driving growth in the market. Vine tomatoes now account for two-thirds of the UK tomato production area.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Produce Ltd and Chair of the British Tomato Growe…

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