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    Goat's Milk and Pepper Flan

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    Goat's Milk and Pepper Flan

    This Mediterranean-style flan is enhanced by the St Helen's Farm range of goat's milk, butter and cream, all of which are pale in colour and have a clean, fresh taste. They come from goats that have a carefully controlled diet.

    • Preparation time: 10 minutes, plus 30 minutes chilling time
    • Cooking time: 60 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • 250g plain flour
    • Salt
    • Freshly ground black pepper
    • 150g St Helen's Farm Goat's Butter, chilled and diced
    • 1 pack Waitrose Mixed Peppers, seeded and quartered
    • 1 tbsp olive oil
    • 1 large red onion, thinly sliced
    • 2 cloves garlic, crushed
    • 1 pack fresh basil, shredded
    • 3 medium eggs
    • 220g carton St Helen's Farm Fresh Goat's Double Cream
    • 250ml St Helen's Farm Fresh Goat's Milk


    1. Preheat the oven to 200°C, gas mark 6. Sift the flour and a pinch of salt into a bowl. Rub 125g butter into the flour until the mixture resembles breadcrumbs. Stir in 2-3 tbsp of chilled water and knead to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
    2. Preheat the grill on its highest setting. Place the peppers skin side up on a tray and grill for 10 minutes or until the skins are blackened. Put them in a bowl and cover until cool. Peel away the skins and slice thinly. Heat the oil and remaining butter in a pan over a medium heat and fry the onions gently for 5 minutes until they are soft but not brown. Add the peppers and garlic then cook for 5 minutes. Remove from the heat, stir in the basil. Beat together the eggs, cream and milk in a jug and season.Roll out the pastry and use to line a deep 25cm flan tin. Stand the flan tin on a baking sheet. Line the pastry with greaseproof paper and fill with baking beans. Bake for 10 minutes, remove the beans and paper and bake for 5-8 minutes.
    3. Spoon the vegetables into the pastry shell, then pour in the egg mixture. Bake for 30-35 minutes or until set. Serve warm with a selection of salad leaves.

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