Cheddar-Crusted Tomato And Roasted Pepper Flan (Weir)

* Exported from MasterCook Buster *

Cheddar-Crusted Tomato And Roasted Pepper Flan (Weir)

Recipe By : YOU SAY TOMATO by Joanne Weir (1998)
Serving Size : 8 Preparation Time :
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE PASTRY***
1 1/4 cups all-purpose flour
5 tablespoons unsalted butter -- cut
into a dozen pieces and frozen
1 cup coarsely grated cheddar cheese
1/4 cup vegetable shortening -- frozen
1/8 teaspoon salt
1/4 cup ice water
***FOR THE FILLING***
2 cups chopped tomatoes -- meats only
coarse salt -- freshly ground
black pepper -- freshly ground
2 large eggs
1 large egg yolk
1 cup half-and-half
3 red bell peppers -- roasted and peeled
seeded and diced

Prepare tomatoes: peel, seed, chop and drain fresh red ripe tomatoes.
Canned tomatoes may be substituted.

For the pastry: In a food processor, pulse the flour, butter and cheddar
together until the mixture resembles coarse meal. Add the shortening and
pulse only until the pieces of shortening are a little larger than the
butter pieces. Transfer to a bowl. Mix the salt and ice water together and
add just enough of the liquid to the flour mixture, stirring with a fork,
so the dough comes together. Wrap the dough in plastic and let rest in the
refrigerator for at least 30 minutes, or overnight.

With a floured rolling pin, on a floured surface, roll out the pastry to a
12-inch circle. Place in a 9-inch pie plate. Crimp the edges and prick the
bottom of the pastry. Place in the freezer for 30 minutes.

Preheat the oven to 400 degrees. Line the pastry with parchment paper or
aluminum foil. Fill with dried beans or metal pie weights and bake until
the edges of the crust are golden brown, 15-20 minutes. Remove the beans or
pie weights and lining. Return to the oven and bake until light golden, 5-7
minutes. (The pastry shell can be bake several hours in advance.)

For the filling: In a saucepan, bring the tomatoes to a boil over high
heat. Reduce the heat to low and simmer until the tomatoes break down and
are reduced to 1/2 cup, 15-20 minutes. Season to taste with salt and
pepper. Let cool.

In a bowl, whisk together the eggs, egg yolk and half-and-half. Add the
tomato sauce and the bell peppers. Season to taste with salt and pepper.
Pour into the pastry shell and bake until set, 30-40 minutes. To serve, cut
into wedges.

8/30/98 kitpath@earthlink.net
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