The Australian Women’s Weekly — August 2017

AUGUST 2017FOODTOLOVE.COM.AU 131

FOOD PREPARATION BY NICK BANBURY. BLUSHING QUINCE PIE: PHOTOGRAPHY BY JAMES MOFFATT.

PHOTOGRAPHY●JOHN PAUL URIZAR

STYLING●KRISTEN WILSON

Cheese and bacon flan

[ Weekend cooking]

Cheese and bacon flan

SERVES6-8PREP AND COOK TIME1 HOUR

20 MINUTES (+ REFRIGERATION TIME)

2 tablespoons extra virgin olive oil

1 teaspoon finely chopped rosemary

3 medium (450g) red onions, sliced finely

3 rashers (200g) bacon, sliced finely (see

Michele’s tip)

1 egg, beaten lightly

3 eggs, extra

3 egg yolks

½ cup (120g) sour cream, whisked lightly

to soften

⅔ cup (80g) Gruyère cheese, grated

¼ cup finely chopped fresh chives

fresh parsley and dill, to serve, optional

SOUR CREAM PASTRY

2¼ cups (335g) plain flour

12 5g cold salted butter, chopped coarsely

½ cup (120g) sour cream

1 SOUR CREAM PASTRYProcess flour

andbutter until crumbly. Add sour cream;

process until the ingredients just come

together. Knead dough on floured surface

until smooth. Flatten into a disc, wrap in

plastic wrap and refrigerate for 30 minutes.

2 On a lightly floured bench, roll out

pastry large enough to line a 22cm cast

iron frying pan (or pie dish). Ease pastry

into base and side of pan and trim edge.

Roll out any leftover pastry into a 22cm

square. Refrigerate both the pastry-lined

pan and rolled pastry for 30 minutes.

3 Meanwhile, heat the oil, rosemary

and onion in a large frying pan over

medium heat. Cook for 10 minutes,

stirring occasionally,until richly golden

and caramelised. Transfer onion mixture

to a small bowl, then cook the bacon in

the same pan until golden.

4 Preheat oven to 180°C (160°C fan-forced).

5 Line pastry case with baking paper;

fill with baking weights, dried beans or

rice.Bakeintheovenfor15minutesor

until golden brown. Patch if necessary

with any reserved pastry. Brush with

beaten egg. Return to the oven for a

further 5 minutes or until pastry on

the base is golden brown.

6 Meanwhile, cut the chilled pastry

into long strips for decoration.

7 Spread onion mixture into base of pastry;

top with bacon. Whisk together extra eggs,

egg yolks, sour cream, cheese and chives;

season with salt and freshly ground black

pepper. Pour egg mixture over onion

mixture. Top with strips of pastry (right);

trim edge. Brush with beaten egg; bake for

30 minutes or until golden brown.

8 Top with fresh parsley and dill.

Suitable to freeze. Not suitable

to microwave.

Michele’s tip

For vegetarians, the bacon can

easily be omitted from this recipe

and replaced with finely sliced

semi-dried tomatoes. Step 7