Autumn Vegetable Flan

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11 Ingredients

Number of servings

2 sheet frozen puff pastry, partially thawed
300milliliter cooking cream
1 bunch dutch carrots, trimmed, cut in half lengthways
2 leeks, white part only, sliced
600grams pumpkin, peeled, cut into 3cm pieces
1 cup smoked cheddar, grated
2tablespoons olive oil
3 eggs
1tablespoons chives, finely chopped
1teaspoons pepper
1teaspoons salt (to taste)

Nutrition per serving

49% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Line a large baking tray with baking paper and grease a 30x20cm lamington tin.

Step 2 of 4

Combine pumpkin, leek, carrots and oil in a large bowl. Spread vegetables onto prepared tray. Season with salt and pepper. Roast for 20 minutes or until tender.

Step 3 of 4

Press edges of pastry sheets together, along one edge, and line prepared tin, trimming short ends. Use excess pastry to form a double pastry border, around tin edge, pressing together. Bake for 20 minutes or until golden. Cool. Reduce oven temperature to 180°C.

Step 4 of 4

Meanwhile, whisk eggs and cream in a jug. Stir in cheese. Spread pumpkin and leeks over pastry. Top with carrots and gently pour egg mixture between carrots. Bake for 35 minutes or until set. Top with chives, to serve.