INGREDIENTS

INSTRUCTIONS

The Latin name for pansies is Viola x wittrockiana, only use in amount
specified "This colourful starter makes a great supper or lunch dish
served with new green peas or a leafy salad. Its bright colours make
it appealing to both adults and children and it easy to make." First
make the flan case; sift the flour and salt into a large bowl and tip
in the bran remaining in the sieve. Chop the margarine into the flour
with a knife, then gently rub in with your fingertips until the
mixture resembles fine breadcrumbs. Lift your fingers above the bowl
as you rub to keep the mixture light or aerated (Anne's note: I would
use a food processor). Add the iced water and mix with a knife until
you have a firm dough. Lift out the dough, wrap in cling film (Saran)
and chill in the fridge for 5-10 minutes. Heat the oven to 350F/180
C/gas 4. On a lightly floured marble or wooden surface, roll out the
dough thinly into a circle large enough to line a 8-0/20-24 cm flan
dish. Grease the dish and line it with the dough. Set aside. To make
the filling, heat the butter and oil in a shallow pan, put in the
onions and peppers and sweat (cook) gently until the vegetables are
soft but not coloured. Add the pansies. Whisk the eggs and stir in  the
grated cheese and milk. Season to taste. Pour the onion and  pepper
mixture into the egg mixture and stir well. Pour into the  prepared
flan case. Bake in the oven for 25-30 minutes., rising the  heat a
little if necessary, until the filling is nicely puffed up and  the
pastry is beginning to brown. Serve hot or cold.

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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 468
Total Fat: 52.9g
Cholesterol: 102.5mg
Sodium: 595.6mg
Potassium: 339.3mg
Carbohydrates: 14.8g
Fiber: 1.2g
Sugar: 10g
Protein: 6.9g