A perfect egg custard tart baked at the weekend left over some pastry. (It was a perfect egg custard, not just a good one. Gently wobbly and not too sweet, it was consumed with love and mouthfeel).
But I digress. The pastry led to an equally genius potato and cheese flan.
First blind bake your pastry case in a flan dish. The oven wants to be as hot as possible, so 200 deg C at the least. When you get it out, reduce the temperature to 160 deg C.
Cut 2-3 small potatoes into centimetre cubes (leave the skin on) and boil in salted water until just cooked.
Saute 2 medium-sized onions in about 1 tblsp butter for around 20 minutes until they are a rich yellow brown in the pan. Salt them slightly.
Spread two-thirds of the onions on the bottom of the flan case and mix the rest in with the cooked, drained potatoes. Cut 100g or more soft goats cheese into the mix and add a couple of slices of ham (serrano, proscuitto or even just plain boiled bacon) torn and shredded into strips
Don’t overmix the filling. It wants to be chunky with recognisable pieces. Pile it into the shell case, heaping it in the middle.
Beat 1-2 whole eggs together with 4-6 tblsps plain yoghurt (the cheap, low fat stuff is the best) and gently pour it over the piled up filling, helping it to soak into the crevices with a teaspoon.
Grate parmesan over it if you have it.
Bake on 160 deg Cfor about 20 minutes. It’s cooked when it’s browned on the top; just use your nose.
*doesn’t have to be goats cheese, I was ready with soft cheese, philly-style in case there weren’t enough goats but just happened not to need it. Ricotta would also be good.