Serves: 4 - 6

1 x 20 cm (8 inch) pastry case (see below)

1 medium-sized onion, finely chopped or grated

2 eggs, lightly beaten 1/2 cup cream

1 cup grated tasty Cheddar cheese

salt

freshly ground pepper

12 canned asparagus spears, drained

2 small tomatoes

1 1/2 cups plain flour

1/2 teaspoon salt

pinch cayenne pepper

90 g (3 oz) butter

1 egg yolk

2 teaspoons lemon juice

1 - 1 1/2 tablespoons water

1. Prepare pastry as directed in recipe for Smoked Salmon Flan.

2. Line a 20 cm (8 inch) pie plate or flan ring but do not prick or cook.

3. Combine onion, eggs, cream and grated cheese, add salt and pepper to taste.

4. Pour into flan case. Arrange asparagus spears over the filling.

5. Bake in a hot oven 200-220°C (400-425°F) for 10 minutes, reduce heat to moderate 180-190°C (350-375°F) and cook for a further 30 minutes or until set.

6. Cut tomatoes into wedges and garnish flan before serving either hot or cold.

1. Sift dry ingredients into a bowl.

2. Rub butter into flour with fingertips until mixture is crumbly.

3. Mix egg yolk, lemon juice and water, add to flour and mix to a dough with a round-bladed knife.

4. Wrap in plastic film and refrigerate for 30 minutes.

5. Roll out and line a 23 cm (9 inch) flan ring. Prick base of flan, line inside with a circle of greased greaseproof paper and fill with dried beans. Bake on the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 minutes.

6. Remove paper and beans.