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 Open flan case made with oats and wheat flour paste. Filled with egg, cheese and onion mix, baked. Said by J.Salmon to be a specialty of Yorkshire, but not known before 1981. See also: Cheese and Onion Oat  Original Receipt from 'The Sainsbury Book of Wholefood Cooking' by Carole Handslip, Cathay books, 1981 p25 (with thanks to Jane Salih)Cheese and Onion Oat Flan OAT PASTRY: 125g (4 oz) wholemeal .flour 125g (4 oz) medium oatatmeal pinch of salt 125g (4 oz) margarine 2-3 tablespoons water FILLING 2 tablespoons oil 2 onions, chopped 2 Eggs 150 ml (1/4 pint) milk 250g (8 oz) Cheddar cheese, grated salt and pepper Place the flour, oatmeal and salt in a mixing bowl and rub in the margarine until the mixture resembles bread- crumbs. Add the water and mix to a firm dough. Turn onto a floured surface and knead lightly until smooth. Roll out and use to line a 20cm (8 inch) flan dish. Chill for 15 minutes. Meanwhile, make the filling. Heat the oil in a pan, add the onions and fry gently until transparent. Mix the eggs and milk together, then stir in the cheese, onions, and salt and pepper to taste. Pour into the flan case and bake in a preheated moderately hot oven, 190C (375F, Gas Mark 5). for 35 to 40 minutes. Serve hot or cold, with salad. Serves 4  |
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