Vegetable Flan with Cheese Pastry

Serves 6! (but it will keep)

4 small carrots
1 bunch spring onions
8 sun-dried tomatoes (in oil is best, if dried you can soak them in water to revive them)
1 fresh tomato
2 tablespoons fresh herbs (any)
salt and pepper
300ml sour cream or single cream
2 eggs
50g of cheddar cheese grated or a bit less of parmesan

CHEESE PASTRY
175g plain flour
2 pinches of cayenne pepper
75g cold butter
50g of cheddar (or a bit less parmesan)

Make the pastry first and put it in the fridge to rest. Either mix it all in a food processor and add a small amount (dessert spoonful)
of cold water OR rub fat into flour and add cheese and pepper, then add small amount of water until it all sticks together in a ball, not too much water, just enough. Then put in fridge for 10mins. Roll out pastry and put it in a loose bottomed flan tin (mine is eleven inches diameter).

Doesn't matter if its a bit scruffy prick the bottom with a fork and put back in fridge to rest while the oven heats up.

Put oven on to 200C and bake the pastry for 10 mins until golden - to stop it rising up you can put some greaseproof paper and a crust of bread on the pastry to weight it slightly.(Take the paper and bread out after a while to allow pastry to brown)

FILLING
Scrub or peel carrots and cut into small slices and boil for 2 mins and then drain. Slice the spring onions, the sun-dried tomatoes and the fresh tomato.

Assemble all above and arrange on the cooked pastry base. Sprinkle with the herbs. and salt and pepper.

Get a bowl and put in eggs , cream and cheese and whip up together with a fork and pour on the top of the vegetables. Bake for 20 mins or until egg mixture is set on the top and browned.