Prep time
Cook time
Total time
A light and lovely flan – Parmesan flavoured pastry filled with colourful roasted vegetables and topped with goats' cheese. Perfect for lunch or serve as an impressive entrée.
Serves: 4-6
  • 1 cup The Healthy Baker Plain Flour
  • 1 cup The Healthy Baker Self Raising Flour
  • ½ cup Parmesan cheese, finely grated
  • ½ cup auzure Canola Oil
  • ½ cup water
  • Drizzle auzure Canola Oil
  • 250g cherry tomatoes, halved
  • 1 eggplant (about 400g), cut into 1cm thick slices
  • 1 bunch asparagus, woody ends removed
  • ¼ cup olive tapenade
  • ground black pepper
  • 120g goats' cheese, crumbled to serve
  • 2 tsps balsamic glaze
  • basil leaves (optional)
  1. Preheat oven to 190ºC. Lightly oil a 20cm x 28cm rectangular loose-based flan tin with auzure Canola Oil.
To make pastry:
  1. Sift flours together in a medium bowl. Add Parmesan and stir to combine.
  2. Pour auzure Canola Oil and water into a screw top jar, shake to combine.
  3. Pour onto flour mixture and stir to form a dough, adding a little more flour, if necessary.
  4. Turn pastry onto a lightly floured board and knead lightly. Roll pastry out thinly (about 3mm thick) to a rectangular shape. Line tin with pastry and trim excess.
  5. Prick all over with a fork. Bake blind by lining with a sheet of baking paper or foil and filling with dried beans or uncooked rice.
  6. Bake 20 minutes, then remove paper and beans. Continue baking 20 minutes longer, or until golden brown. Set aside in tin.
To make filling:
  1. Drizzle auzure Canola Oil on a shallow baking pan. Arrange cherry tomatoes in pan, cut side up. Drizzle auzure Canola Oil on a large baking tray and arrange eggplant slices.
  2. Drizzle auzure Canola Oil on a small oven tray and arrange asparagus.
  3. Drizzle tomatoes, eggplant and asparagus liberally with Auzure Canola Oil.
  4. Roast tomatoes and eggplant together for 20 minutes, then place asparagus in oven and roast for a further 10 minutes.
  5. Remove all vegetables from oven and set aside.
  1. Fifteen minutes before serving, spread tapenade over base of flan.
  2. Top with eggplant slices. Remove tomatoes from dish with a slotted spoon and place on top of eggplant. Season with pepper.
  3. Arrange asparagus over tomatoes and top with crumbled goats' cheese.
  4. Return flan to the oven for 5-10 minutes, or until just warmed through.
  5. Serve drizzled with balsamic glaze and garnished with basil leaves.