INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
* 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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