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Vegetables & Salads :: Tomato Flan

1 onions, chopped
50g butter
Dash olive oil
2 cloves garlic, crushed
2 x 400g cans chopped tomatoes
4 eggs
1 cup grated tasty cheese (or ½ tasty and ½ parmesan)
2 Tbsp chopped basil
Salt & pepper
400g packet of savoury pastry, defrosted
100g can anchovies, drained and rinsed
16 black olives

Cook onion in butter and oil until golden. Add garlic and tomatoes. Simmer 30 mins until thick and reduced. When cool, beat in eggs, cheese and basil and season to taste.

Roll out pastry and line base and sides of 24cm loose-bottomed flan. Prick with a fork and bake blind 10-15 mins at 190C. Fill pastry case with tomato mixture and top with the anchovies and olives. Bake at 180C for 35-45 mins until set. Brush olives with a little oil so they are glossy before serving.

Other Vegetables & Salads recipes: Corn Fritters with Avocado Salsa, Pepper Salad, Mediterranean Couscous Salad, Stuffed Eggplant, Asparagus & Green Bean Stirfry, Mushrooms in Garlic, Spicy Spinach with Yoghurt, Tomato Flan, Spanakopita, Roast Vegetable Tarts with Blue Cheese, Warm Pumpkin, Feta & Spinach Salad