The richness of the tomatoes and the sweetness of the corn pair perfectly together. This vegetarian tart serves four and takes just 20 minutes to prepare. This recipe uses homemade pastry but if you want to save time, you could swap for readymade, shop bough pastry instead.
Ingredients
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
WEIGHT CONVERTER
grams
to
cups
16.5-18cm (6½-7in) flan ring on a sturdy baking sheet
Method
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 tips for making tomato and sweetcorn flan
Opt for overripe tomatoes as they give the best flavour.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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