| 1. |
Heat the olive oil in a frying pan and gently sauté the mushrooms and peppers until lightly browned. Drain on kitchen paper and set aside.
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| 2. |
Mix the flours, fat and xanthan gum until it resembles fine breadcrumbs. Add water until it binds into pastry.
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| 3. |
Oil and brown rice flour a 20 - 22 cm diameter flan dish. |
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| 4. |
Roll the pastry out on a brown rice floured surface. Make sure the rolling pin is kept well floured. When the pastry is the right size to cover the sides of the flan dish, gently roll the
pastry up on the rolling pin. Transfer the pastry to the flan dish by unrolling it over the dish.
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| 5. |
Prick the pastry base lightly with a fork and chill it in the fridge for about 30 minutes. |
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| 6. |
Remove the pastry case from the fridge and place half the cheese in the bottom. Then top with the
mushrooms and peppers.
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| 7. |
Mix the greek yogurt with the eggs and season. Pour over the mushrooms and peppers. |
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| 8. |
Sprinkle the remaining cheese over the top, and bake on the middle shelf of the oven for 35-40 minutes until golden brown on top and firm.
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This flan is delicious served hot with jacket potatoes and a crisp green salad, or how about with baked beans and mash. Alternatively serve cold with a tangy beetroot salad.
