Grace's Roast Tomato, Basil & Parmesan Flan

A much-loved family favourite, Grace’s Roast Tomato, Basil & Parmesan Flan is a recipe that has been made and shared for years. Often found on the table at special family gatherings, it’s one everyone quietly hopes will make an appearance. Rich with slow-roasted tomatoes, fragrant basil and savoury parmesan, it’s a beautifully comforting dish to share - originally inspired by a BBC Good Food recipe and lovingly made her own. In this recipe, Grace shares how to bring this classic to life at home.

Ingredients
280g Plain Flour
140g Cold Butter
Approx. 8 tsp Cold Water
300g Cherry Tomatoes
Drizzle of olive oil
50g Parmesan, grated
2 Eggs
284mL Double Cream
Handful of Basil, shredded
 
Method
To make the pastry, rub butter into flour until it resembles breadcrumbs. Bring together with cold water (approx. 8 tsps), then roll into a ball and chill.
 
Roll pastry out until it is about 5cm bigger than your flan tin, then drape pastry over tin and push into the corners, then chill for 20 minutes.
 
Heat oven to 200 degrees Celcius fanbake. Put tomatoes into a small roasting tin, drizzle with olive oil, and season with salt and pepper. Put on low shelf in the oven to roast.
 
Lightly prick the flan base with a fork, then line with baking paper and fill with blind baking beans. Bake for 20 minutes, then remove paper and beans and bake for another 10 minutes. Take tomatoes out at this point too.
 
Meanwhile, beat eggs and gradually add cream, then basil. Sprinkle half the Parmesan cheese onto the pastry in the tin, then scatter over tomatoes. Pour over the cream mixture, then sprinkle over the rest of the cheese.
 
Bake for 20-25 minutes until set and golden brown. Trim edges of the pastry. Enjoy!