Cherry tomato, thyme & bacon flan

400 kcal or less 6 servings bacon cherry tomato dairy-free flan mains over an hour recipe soya thyme wellbeing yofu

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Source

Ingredients

50g wholemeal flour

85g vegetable baking margarine

100g plain flour

1 large egg , beaten

150g natural Yofu (a 100% dairy-free yogurt)

1 small onion , diced

1 tbsp vegetable oil

4 tbsp soya milk

leaves from 2 sprigs thyme , plus a few extra sprigs

150g cherry tomato , halved

2 thick-cut rashers unsmoked bacon , chopped

Method

Preheat the oven to 220C/gas 7/ fan 200C. Put the flours in a bowl and rub in the margarine until it resembles breadcrumbs. Mix in 4-5 tsp water to make a soft dough. Turn on to a lightly floured surface, roll out and use to line a 20cm flan tin. Line with baking parchment, cover with baking beans and bake for 5 minutes. Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.

Heat the oil in a pan and cook the bacon and onion until crispy. Remove from the heat.

Mix the soya milk, Yofu, eggs and thyme leaves. Season well. Put the onion, bacon and tomatoes in the flan case. Add the milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.