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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Caramelised Balsamic and Red Onion Tarts with Goats' CheeseMakes 8

Caramelised Balsamic and Red Onion Tarts with Goats' Cheese

The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage.

 
 
Caramelised Onion Tartlets with Goats' Cheese and ThymeMakes 24

Caramelised Onion Tartlets with Goats' Cheese and Thyme

When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.

 
 
Roquefort and Leek TartServes 4-6

Roquefort and Leek Tart

Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.)

 
 
English Custard TartServes 6

English Custard Tart

Serve with clotted cream, either warm or, as I actually prefer it, cold.

 
 
Thick Lemon TartServes 6 - 8

Thick Lemon Tart

Serve warm with well-chilled creme fraiche, it's also good served chilled.

 
 
Quiche LorraineServes 6 as a starter or 4 as a main course

Quiche Lorraine

Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture

 
 
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