Many years ago my mother started making this flan and it has been a family favourite ever since. Serve it warm with a mixed green salad. Try adding thin slices of capsicums to the salad – they work well with this flan. It is a sturdy number and will happily accompany you on a picnic or family outing. We topped the flan with slices of tomato as an optional extra and we used left-over cubed ham instead of the tuna. – either way it’s a deliciously simple savoury tart.
2 x 180g cans tuna, drained
1/2 cup chopped spring onions
350g crusty pie pastry or similar
1 cup cottage cheese with chives
1/4 cup milk
salt and pepper to taste
Combine the tuna and chopped spring onions. Line a 23cm flan dish with pastry and place tuna mixture in the bottom.
Beat the eggs until frothy. Combine the cottage cheese, milk and seasoning and beat until combined.
Fold into the eggs and mix well. Pour egg mixture over the tuna. Bake 1 hour at 190degC. Serve warm.
DELICIOUS PASTRY FOR FLAN
120g cream cheese
1 cup plain flour
Cream the butter and cream cheese together and beat thoroughly. Add flour and blend with a fork till a ball forms and no more. Never over-work pastry – the less you do the better. Wrap in plastic wrap and refrigerate for 1 hour. Roll out to fit a 20-23 cm pie plate.