Lymeswold is a full-fat soft blue cheese with a white rind, the texture of which varies as it ages. Watercress is available all year round now that it is specially cultivated, and its strong distinctive taste gives a nice zest to this flan.
100 g (4 oz) plain wholemeal flour
salt and pepper
50 g (2 oz) butter, diced
150 g (5 oz) Lymeswold cheese, rinded and sliced
2 eggs, beaten
150 ml (1/4 pint) fresh milk
1 small onion, skinned and chopped
50 g (2 oz) watercress, trimmed and chopped
1. Put the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 30 - 45 ml (2 - 3 tbsp) cold water and mix to form a dough.
2. Roll out on a lightly floured work surface and use to line an 18 cm (7 inch) flan dish. Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set but not too brown.
3. Put the Lymeswold on the base of the flan case. Mix together the eggs and milk, and season to taste. Add the onion and watercress and pour into the flan case.
4. Bake at 190°C (375°F) mark 5 for 40-45 minutes. Serve warm.