Flan

Flan, tart, quiche... whatever you call it, a pastry base topped with creamy filling or seasonal fruits makes a meal to remember.

 
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Lattice Mincemeat Dessert TartServes 8

Lattice Mincemeat Dessert Tart

Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.

 
 
Red Onion Tarte TatinServes 6 as a starter or 4 as a main course

Red Onion Tarte Tatin

This is simply the old favourite apple tarte Tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. And the cheese and thyme pastry provides the perfect background.

 
 
Roasted Tomato and Goats’ Cheese Tart with ThymeServes 6

Roasted Tomato and Goats’ Cheese Tart with Thyme

Delia describes this vegetarian tart as the 'easiest and most sublime tomato recipe on record'. We're sure you'll agree - serve it at barbecues, picnics and any other outdoor event.

 
 
Smoked Fish Tart with a Parmesan CrustServes 6-8 as a starter or 4-6 as a main course

Smoked Fish Tart with a Parmesan Crust

Using smoked fish in a tart gives masses of flavour - and all you need to accompany it is a green salad or some steamed veg.

 
 
Smoked Salmon TartServes 6 as a starter or 4 as a main course with a salad

Smoked Salmon Tart

Crisp, flaky pastry encasing creamy filling with snippets of smoked salmon - do tarts get any more luxurious than this?

 
 
Roasted Red Pepper and Tomato TartServes 8

Roasted Red Pepper and Tomato Tart

Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.

 
 
Asparagus FeuilletésServes 8 as a first course

Asparagus Feuilletés

These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.

 
 
Caramelised Apple FlanServes 4-6

Caramelised Apple Flan

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

 
 
Eighteenth-century Creamed Apple FlanServes 6

Eighteenth-century Creamed Apple Flan

This recipe is a nostalgic one for me as it's one of the first I tried after some research into eighteenth-century British cooking at the British Museum, and it prompted me to do a whole lot more.

 
 
Plum and Soured Cream FlanServes 4-6

Plum and Soured Cream Flan

Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.

 
 
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