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Anchovy Flan

ingredients

serves 4 - 6
2 cups (225 g) 8 oz flour
2/3 cup (140 g) (5 1/2 oz) butter
175 g (6 oz) English Cheddar cheese, grated
pinch of salt
2 oz (50 g) can anchovy fillets, drained
1 medium onion, skinned and thinly sliced
1 1/4 cup (1/2 pint) 300 ml milk
pinch of cayenne pepper
pinch of mustard powder
2 eggs, separated

method

1. In a bowl, lightly work together 200 g (7 oz) flour, 90 g (3 1/2 oz) butter, 75 g (3 oz) cheese and salt to form a manageable pastry dough.

2. Roll out and use to line a 20.5 cm (8 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400T) mark 6 for 20 minutes until set.

3. Meanwhile, cook the anchovy fillets and onion in 25 g (1 oz) butter until soft. Place in the pastry case.

4. Melt the remaining 25 g (1 oz) butter in a pan, stir in the remaining 25 g (1 oz) flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Bring to the boil and cook, stirring, until the sauce thickens. Stir in 50 g (2 oz) cheese and season with cayenne and mustard.

5. Whisk the egg whites until stiff. Beat the egg yolks into the mixture, then foldin the whisked egg whites.

6. Turn into the flan case, sprinkle with the remaining cheese and bake in the oven at 180°C (350°F) mark 4 for 25 - 30 minutes.

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