Mushroom Flan

Ingredients
225g plain flour
175g butter
2 teaspoons paprika
115g grated Parmesan cheese
1 egg, beaten with 1 tablespoon cold water
1 tablespoon Dijon mustard
Filling
25g butter
1 onion, finely chopped
350g mushrooms, chopped
1-2 garlic cloves, crushed
2 teaspoon dried mixed herbs
1 tablespoon chopped fresh parsley
50g fresh white breadcrumbs
salt and pepper
Cheese Topping
25g butter
25g plain flour
300ml milk
25g grated Parmesan cheese
75g grated Cheddar cheese
1/4 teaspoon English mustard powder
1 egg, separated

Method
1. Sift flour and rub in butter to form fine crumbs - stir in the paprika and Parmesan - bind into a pliable dough with the egg and water - knead until smooth, wrap in cling film for 30 minutes.
2. Melt the butter and soften the onion - add the mushrooms and garlic and cook for 5 minutes, stirring occasionally - increase the heat and drive off any liquid in the pan - remove from heat and stir in the dried herbs, parsley, breadcrumbs and seasoning - allow to cool.
3. Preheat the oven to 190C - roll out the pastry, and line a 9 inch flan tin, pressing the pastry well into the edges - chill for 20 minutes.
4. Melt the butter in a pan - stir in the flour and cook for 2 minutes - blend in the milk and bring to the boil to thicken, and simmer for 2-3 minutes - remove the pan from heat and stir in the cheeses, mustard powder, and egg yolk and season well - beat until smooth - whisk the egg white until it holds soft peaks and stir into the topping.
5. Assemble the flan - spread the Dijon mustard evenly over the base of the flan case, spoon in the mushroom filling and level the surface, then pour over the cheese topping - place on a hot baking tray and bake for 35 - 45 minutes until the topping is set and golden brown - serve hot.

Status
Untried