Gluten Free Mushroom Flan

Pastry

1. Put the flour, salt and butter into a large bowl.
2. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
3. Stir in enough of the water to bring the pastry easily together into a soft, slightly sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
4. Cover the pastry and rest for 15 minutes.
5. Rub a little oil around the inside of a 20cm/8” round baking dish or tart tin, or insert a baking liner and pre-heat the oven.
6. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
7. Roll the pastry out into a circle 5cm/2” larger dish and lift it into the dish OR simply press the pastry into the baking dish using your fingers.

Blind Baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (OR rice OR flour) over the parchment, spreading them all over the surface.
3. Bake for 10-12 minutes.
4. Remove from the oven and carefully lift the parchment and contents off the pastry.
5. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.

Filling

1. Put the oil into a frying pan over medium heat.
2. Slice the mushrooms, add them to the pan, cook until they start changing colour, then remove from the heat.
3. Break the eggs into a bowl and whisk them well.
4. Add the mushrooms, season with salt and pepper and mix well.
5. Pour the mixture into the pastry case.
6. Bake for 35-40 minutes.