1 ½ cups (375 mL) all-purpose flour, plus extra for rolling
Pinch of salt
½ cup (125 mL) cold unsalted butter, cut into pieces
5 tbsp (75 mL) cold water
1 cup (250 mL) Greek style plain yogurt (0% b.f.)
Pinch of salt
10 oz goat cheese (300 g log about 1 cup)
1 cup (250 mL /2 oz) finely grated Swiss Cheese
2 tbsp (30 mL) chopped, fresh thyme
Whisk together flour and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse oatmeal. Gradually add water to make dough cling together. Form into ball and flatten into disk. Wrap in a sheet plastic and refrigerate for 30 to 60 minutes.
On floured work surface, roll out dough into disk slightly larger than 11” (28 cm) pie plate or flan dish. Carefully transfer dough to pan, pressing gently onto sides and bottom. Trim dough around top edge of pan. Refrigerate until firm, 30 to 60 minutes.
Preheat oven to 400°F (200°C)
With a fork, prick dough all over. Bake for 10 - 15 minutes; until just golden. Remove pan, but do not turn off oven. Let flan cool slightly before filling.
Filling: In bowl, combine eggs, yogurt and salt. Slice goat cheese in ¼ inch (1 cm) rounds and arrange over flan base. Pour in egg mixture then sprinkle with Swiss cheese and thyme. Bake for 20 to 30 minutes or until browned. Serve warm.
Makes 10 servings.
Protein: 13.9 g
Carbohydrate: 16.9 g
Fat: 21.0 g