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From the Expert
Mixed Bean & Lentil Flan
Chef Michael Swamy is a Food stylist, travel photographer and a writer. He is the author of “The East Indian Kitchen” which won the Gourmand Award for Best Indian Cookbook.
For the Pastry
- 1 cup
- 1/2 cup
- 1
For the Filling
- 2 teaspoons
- 1/2 cup
- 1 cup
- 2 teaspoons
- 1 1/2 cups
- 1 cups
- A pinch
- 2 teaspoons
- 1/2 cup
- To taste
- To taste
Miscellaneous
- 1
Method
- For the pastry, using your fingertips, crumble the flour and butter together till mixture resembles breadcrumbs.
- Lightly but quickly knead in the egg to make smooth semi-firm dough. Wrap the dough in clingfilm and refrigerate for 30 minutes.
- Meanwhile, for the filling, heat butter in a frying pan over medium flame. Add onions and sauté till soft.
- Mix in chopped tomatoes with herbs, sauté for a minute, then mix in beans, lentils, sugar and vinegar and cook till mixture thickens.
- Mix in crumbled cottage cheese, salt and pepper, remove from flame and cool to room temperature.
- Preheat oven to 165˚C. Remove pastry dough from refrigerator and place on a lightly dusted surface. Using a rolling pin, roll out the dough into a circle ¾ inch thick and 2 inches wider than surface of the flan mould.
- Lightly grease the flan mould and line with the rolled out pastry dough. Prick all over with a fork and bake in the preheated oven for 7 minutes.
- When pastry is half done, remove from oven, fill with prepared filling and return to the oven. Bake for another 5 to 6 minutes or till pastry is cooked and filling has thickened and set.
- Remove from the oven, demould and cool slightly before cutting.
- Serve hot.
- 30 mins
- 35 mins
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