The original recipe says 'serves 4' but if using as part of a picnic it will go much further.
The recipe is from a weekly collection of cookbooks called 'Nice & Easy' that I used to buy when my children were small in the early 80s. I've lost count of how many times I've made this. It's delicious warm but I more usually make it for picnics and parties (when I make a double sized one in a large flan dish) as it can be eaten cold with a salad and some new potatoes.<
215g shortcrust pastry
225g cottage cheese with chives
100g button mushrooms, sliced
half tsp dried thyme
salt and freshly ground black pepper
1 tomato thinly sliced.
Roll out the pastry on a lightly floured surface and use to line an 18cm loose-bottomed flan ring standing on a baking sheet. If you haven't got a loose bottomed one you'll just have to hope you dont break the flan.
Prick the pastry with a fork, line with greaseproof and fill with baking beans. Bake blind in the oven for ten minutes.
Meanwhile, make the filling. Put the cottage cheese into a bowl with the eggs and beat together with a fork until well mixed.
Melt the butter in a small saucepan. Add the mushrooms and fry gently for two minutes, stirring.
Drain well then add the mushrooms to the cottage cheese mixture. Stir in the thyme and season to taste with salt and pepper.
Remove the greaseproof paper and beans from the pastry case, pour in the cottage cheese mixture and arrange the tomato slices around the edge.
Return to the oven and bake for 35 minutes or until the filing is golden and set.
Leave to stand for 5-10 minutes.
Remove sides of tin and place the flan on a serving plate.