​This is a recipe that didn’t exist until 7th April, 2021 not because I have never made it before but because I have never written down the recipe, the recipe has simply been in my head for fifty years. I learned to make this recipe from my Mum in law more than 50 years ago it was called “ cheese flan “as in Yorkshire we made flans not quiches but I prefer to call them tarts. This pastry can be made ahead of time and kept in the fridge for a week or in the freezer for up to 3 months. The tarts are ideal served hot or cold and are particularly good to take on a picnic.

Recipe makes one large family tart serves 8, or 6 individual tartlets.

​Preparation time-
Making and resting the pastry 30 minutes, making and resting the tart cases 20 minutes, baking time 40 minutes for the large tart and 25 minutes for the individual tartlets.
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What you will need

• Either a large flan/quiche tin or 6 individual flan/ quiche tins greased well
• If making the individual tartlets use a large round pastry cutter
• A baking sheet to pre heat in the oven.

Ingredients for the pastry
250gm plain flour
125g butter cubed
1/4 teaspoon fine sea salt
1 medium egg lightly beaten
40-50ml chilled water

For the filling
2 medium onions
2 shallots
1 clove of garlic
1 tablespoon of olive oil
A knob of butter the size of a walnut
1 tablespoon finely chopped fresh chives
3 tablespoons of cold mashed potato
6 lightly beaten medium eggs
1/4 teaspoon pimento ( red pepper powder)
1/2 teaspoon powdered English mustard
1/2 teaspoon fine sea salt.
6-12 twists of freshly ground black pepper
8fl oz of fresh cream
12-15 cherry tomatoes cut in half to decorate

Method
Set the oven for 190C fan ,230C, 450F ,gas 7-8

1. To make the pastry, place the flour and salt in a large bowl, add the cubed butter and lightly rub the butter into the mixture until it resembles breadcrumbs.
2. Make a well in the middle of the mixture pour in the egg and 40ml water sufficient to bind the pastry into a firm dough, add a little more water if needed.
3. Turn onto a lightly floured surface and lightly knead for 20 turns to make smooth, flatten the pastry to the size of a saucer, wrap in film and chill for 20 minutes.
4. Place the oil and butter in a frying pan, finely chop the onions, shallots and garlic and place in the pan gently heat and stir the mixture until the onions are translucent.Set aside and allow to cool slightly.
5. Grease the flan tins of choice.
6. Remove the pastry from the fridge, allow come to room temperature for about 5 minutes.
7. Lightly flour a work surface and roll out the pastry to the thickness of a pound coin either roll out one large circle or 6 smaller ones. If making the large flan fold the circle of pastry in half and then quarters.
8. Place the folded pastry into the flan tin and open out carefully and press gently into the tin.
9. With a fork mark the base evenly as this will help the base to remain flat, place in the fridge to chill for 20 minutes.
10. Place the baking sheet in the oven to heat up whilst you make the filling.
11. To make the filling place the potato in a bowl and break up, add the eggs, pimento, mustard, salt, pepper and cream, stir well and add the onion mixture stir well until all combined.
12. Pour the mixture into the flan tin or share out equally between the individual flan tins.
13. Decorate the tops with the cherry tomatoes.
14. Place the flans on the pre heated baking sheet and bake on the middle shelf for 15 minutes at 190C then turn down to 160C until golden on the top usually about a further 10-15 minutes for the individual tarts and 25 minutes for a large tart.
15. The cheese mixture should be firm and set when taken out of the oven and a little risen as they cool they will settle down a little.
16. Leave for 10 minutes before removing from the flan tins and place on a cooling rack.
17. When cool these tarts can be stored for up to 5 days in the fridge or frozen for up to 3 months. Or you can serve hot.