For the pastry:
40g butter, plus extra for greasing
200 g self-raising flour, plus extra for dusting
50 g lard, chopped up (we used butter)
25 g Parmesan, grated
salt & pepper
For the filling
25 plain flour
300 ml milk
1/2 tsp nutmeg, grated
50 g Cheddar, grated
2 eggs, beaten
1 tbsp olive oil
salt & pepper
Preheat oven º C 180, then grease and flour a 26 cm round flan dish.
Stir in Parmesan and add 2-3 tbsp cold water, enough to form a soft but firm pastry.
Roll the pastry in a shape to fill in your dish, prick the base with a fork.
Melt the butter in a small pan, over a gentle heat, when it begins to sizzle add the flour, stir energetically.
Add the milk gradually, until you have a smooth sauce.
Bring gently to boil.
Remove from the heat, season, add the cheese and allow to cool.
Trim the courgettes, and slice them with a potato peeler, lengthways, to make wafer thin slices.
Now add the beaten eggs to the cooled cheese sauce, mix thoroughly, pour the sauce into the pastry case and level off with the back of a spoon.
Then roll the courgette slices to form rosettes, and press them into the sauce, continue until you have covered the entire base of the flan.
Carefully brush the top of the rosettes with the olive oil, bake for 25 – 30 min (it took us about double this suggested time, check your flan while baking) until the edges are crisp and the flan is firm and golden.
Serve either cold or warm.