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Cheddar-Crusted Tomato And Roasted Pepper Flan (Weir)

Cheddar-Crusted Tomato And Roasted Pepper Flan (Weir) is built on All Purpose Flour, Unsalted Butter Cut, Cheddar Cheese, Salt, and Ice Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 5 tbsp
• 1 cup
• 1/8 tsp
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   Add the shortening and pulse only until the pieces of shortening are a little larger than the butter pieces.

2. 2

   Transfer to a bowl.

3. 3

   Mix the salt and ice water together and add just enough of the liquid to the flour mixture, stirring with a fork, so the dough comes together.

4. 4

   Wrap the dough in plastic and let rest in the refrigerator for at least 30 minutes, or overnight.

5. 5

   With a floured rolling pin, on a floured surface, roll out the pastry to a 12-inch circle.

6. 6

   Place in a 9-inch pie plate.

7. 7

   Crimp the edges and prick the bottom of the pastry.

8. 8

   Place in the freezer for 30 minutes.

9. 9

   Preheat the oven to 400 degrees.

10. 10

    Line the pastry with parchment paper or aluminum foil.

11. 11

    Fill with dried beans or metal pie weights and bake until the edges of the crust are golden brown, 15-20 minutes.

12. 12

    Remove the beans or pie weights and lining.

13. 13

    Return to the oven and bake until light golden, 5-7 minutes. (The pastry shell can be bake several hours in advance.)

14. 14

    For the filling: In a saucepan, bring the tomatoes to a boil over high heat.

15. 15

    Reduce the heat to low and simmer until the tomatoes break down and are reduced to 1/2 cup, 15-20 minutes.

16. 16

    Season to taste with salt and pepper.

17. 17

    Let cool.

18. 18

    In a bowl, whisk together the eggs, egg yolk and half-and-half.

19. 19

    Add the tomato sauce and the bell peppers.

20. 20

    Season to taste with salt and pepper.

21. 21

    Pour into the pastry shell and bake until set, 30-40 minutes. To serve, cut into wedges.