Tomato and sweetcorn flan recipe

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serves: 4
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 40 min

Nutrition per portion

Calories 385 kCal 19%
Fat 20g 29%
  -  Saturates 10g 50%
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  • An old Woman’s Weekly favourite recipe from 1956. This cheap, easy to make tomato and sweetcorn flan make a great healthy lunch or supper.


    • For the pastry
    • :
    • 125g (4oz) plain flour
    • Pinch of salt
    • 30g (1oz) each of butter and vegetable fat, diced
    • For the filling
    • :
    • 15g (1oz) butter
    • 6 medium-sized tomatoes, chopped
    • 195g can sweetcorn, drained weight 160g
    • 125g (4oz) sliced or shredded ham, chopped
    • Salt and freshly ground black pepper
    • 1 tsp caster sugar
    • 1 large egg yolk
    • 16.5-18cm (6½-7in) flan ring on a sturdy baking sheet


    • To make the pastry: Sift the flour and salt into a bowl, add the fats and rub in to breadcrumb stage. Mix in enough cold water to make a stiff dough. Roll out the pastry on a lightly floured surface to line the flan ring. Chill.

    • Set oven to 220°C/Gas Mark 7.

    • To make the filling: Melt butter in a pan, add tomatoes and cook for 2-3 mins, until reduced to a thick pulp. Sieve this mixture, and pour purée back into pan. Stir in sweetcorn and ham.

    • Season with salt and pepper and add the sugar, stir in the egg yolk and beat well.

    • Put filling into pastry case and bake for 15 mins. Reduce oven to 190°C/Gas Mark 5 and cook for 20-25 mins more, or until filling is set (the pastry does not brown). Serve warm or cold with a salad or green vegetables.

    Top tip for making Tomato and sweetcorn flan

    This is a great recipe for using up overripe tomatoes

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    (146 ratings)
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