Flan Pastry:

50g Uncle Joe’s Grapeseed Flour

150g gluten-free flour

125g butter, chilled, diced

pinch salt

1 large egg, lightly beaten

1 tablespoon water

 Roasted Vegetable Filling: 4 cups thinly sliced vegetables eg pumpkin, capsicums, onion, broccoli, asparagus

2-3 tablespoons Uncle Joes Grape seed oil or olive oil

flaky sea salt and freshly ground black pepper to taste

2-3 tablespoons rosemary leaves

1 cup onion marmalade, caramelised onion, or similar

100g feta cheese, crumbled

 To prepare the flan pastry, place all the ingredients in a food processor and mix until well combined. Press into a ball then flatten. Wrap in cling film. Chill for 30 minutes.  

Preheat the oven to 190°C. Brush a 23cm flan dish with oil. Roll out the pastry — preferably between 2 sheets of baking paper — into a 30cm round. Carefully lift into the flan dish and press against the base and sides. Trim. Use the trimmings to fill any gaps if required.  

Press a sheet of foil against the pastry. Bake for 15 minutes. Remove the foil and bake for a further 10 minutes.  


Meanwhile, toss the vegetables in the olive oil, seasonings and rosemary. Place in a large roasting dish and cook at 190°C for 10-15 minutes until crisp tender.  

Spread the onion marmalade on the flan base, top with the roasted vegetables and crumbled feta. Warm through in the oven for about 5 minutes.

Serves 6.

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