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Mushroom Flan With Rocket Salad

  • 60 minutes
Mushroom Flan With Rocket Salad


  • 2 sheets ready-rolled savory pastry
  • 500 grams Swiss brown mushrooms
  • 2 tblsp chopped chives
  • 1 tblsp chopped thyme
  • 5 eggs
  • ¾ cup cream
  • rocket salad to serve


  1. Place the 2 sheets of ready-rolled savoury pastry together and roll out to line a 22cm flan tin. Trim away the excess pastry, line with baking paper and fill with baking-blind beans. Bake the flan at 190ºC for 15 minutes. Remove the beans and paper and return to the oven for a further 5 minutes. Remove from the oven and leave to cool.
  2. Meanwhile, pan fry mushrooms in a knob of butter until lightly browned.
  3. Remove from heat and season with chives and thyme.
  4. Beat together eggs and cream and stir through the mushrooms. Pour into the cooked flan and return to a 180ºC oven for 45 minutes or until the flan has set.
  5. Garnish with a sprig of herbs and serve in thick wedges accompanied by a crisp rocket salad.

Cooks Tips

Metal or ceramic baking-blind beans can be found in most kitchen shops, or you can use dried beans. Make sure the pastry is well cooled before filling or the base may become soggy.

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