Cherry tomato, thyme & bacon flan

• wholemeal flour↗50g g
• vegetable baking margarine↗85g g
• plain flour↗100g g
• large egg↗1

  beaten

• natural Yofu↗150g g

  (a 100% dairy-free yogurt)

• small onion↗1

  diced

• vegetable oil↗1 tbsp tbsp
• soya milk↗4 tbsp tbsp
• leaves from 2 sprigs thyme

  plus a few extra sprigs

• cherry tomato↗150g g

  halved

• thick-cut rashers unsmoked bacon↗2

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 220C/gas 7/ fan 200C. Put the flours in a bowl and rub in the margarine until it resembles breadcrumbs. Mix in 4-5 tsp water to make a soft dough. Turn on to a lightly floured surface, roll out and use to line a 20cm flan tin. Line with baking parchment, cover with baking beans and bake for 5 minutes. Remove the paper and beans and bake for 5 minutes more. Allow to cool on a rack. Reduce the oven to 160C/gas 3/fan oven 140C.

2. 2

   Heat the oil in a pan and cook the bacon and onion until crispy. Remove from the heat.

3. 3

   Mix the soya milk, Yofu, eggs and thyme leaves. Season well. Put the onion, bacon and tomatoes in the flan case. Add the milk mixture and top with extra thyme sprigs on top. Bake for 30 minutes until set.