Mushroom Flan

Use button, portobello, chestnut, or any type of mushrooms to make this flan.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PASTRY
  • 100g Freee Plain White Flour
  • 50g butter
  • 3 tbsp cold water
  • FILLING
  • 150g mushrooms
  • 1 tbsp oil
  • 3 eggs
  • salt and pepper

Pastry

  1. Put the flour and butter into a large bowl.
  2. Use a fork or pastry blender to 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 with parchment or cling film and rest it in the fridge for 30 minutes.
  5. Oil or parchment line a 20cm/8” round baking dish or tart tin and pre-heat the oven.
  6. Roll the pastry out between two pieces of cling film or parchment into a 25cm/10” circle, or simply press the dough into the baking dish using your fingers.

 Filling

  1. Put the mushrooms and oil into a frying pan, fry lightly then leave to cool.
  2. Break the eggs into a bowl and beat them well.
  3. Add the cold mushrooms, season with salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 30-35 minutes.

Equipment

20cm/8” round baking dish or tart tin, frying pan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes
Just made this as looking to use up some mushrooms. Found 150 gms not enough so doubled it to 300 gms. This still didn't fill the flan case (8 inches) It's now in the oven but the pastry at the sides of the flan tin has fallen in to the flan . Think this flan case may need to be blind baked first for ten mins or so. Will try that next time. Hope it tastes better than it looks!
By Lissie
23 Jul 2017

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Ingredients

Change Quantities:
  • PASTRY
  • 100g Freee Plain White Flour
  • 50g butter
  • 3 tbsp cold water
  • FILLING
  • 150g mushrooms
  • 1 tbsp oil
  • 3 eggs
  • salt and pepper

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