Jesse Grant Hester: tried and tested professional recipes that won't tax the beginner

Hello World! I'm Jesse and food is my passion. I've not done this kind of thing before, so bear with me, okay. To my friends who think I'm not up to blogging and I'm just an old fraud, watch and weep, guys, watch and weep. I plan to post every few days. I'll put up some old favorites, with appropriate credits of course, and I'll be including my variations and tips, along with a few original recipes...

Friday, April 17, 2015

Cheese Flan

When it comes to cheese, the Swiss can teach us a thing or two. Same goes for cheese flan. This is a simple and irresistible tart from the Swiss Cheese Union in Berne, Switzerland.

Ingredients

9 oz shortcrust pastry
butter to grease flan tin
Filling:
7 oz Emmental, grated
7 oz Gruyere, grated
2 eggs
1 level tbsp all purpose flour
9 fl oz cream (1 cup + 1 tbsp)
salt, pepper, nutmeg

Method

Roll out the dough and use to line a 10" greased flan tin, pricking the base and the sides with a fork.

Combine all the ingredients for the cheese mixture. Pour this into the flan case.

Bake in a pre-heated oven at 425 F for 25-35 minutes. Serve hot, accompanied by a salad.