Tuesday, June 10, 2008

Cottage Cheese Flan

Cottage Cheese Flan
serves 6

250g/8oz butter, plus extra for greasing
175g/6oz plain flour salt
2 eggs, beaten, plus 4 extra, separated
175ml/6fl oz sour cream
900g/2lb cottage cheese
4 eggs, separated
1 tablespoon finely chopped fresh dill

• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 20cm/8in tart tin with a little butter.
• Put the flour and a pinch of salt on a work surface. Make a well in the centre, and pour in the 2 beaten eggs and 150ml/5fl oz of the sour cream. Add 175g/6oz of the butter, cut into pieces, and work into a smooth dough with your hands. Knead for 10 minutes. Cover the dough with a cloth, and leave in a cool place for 1 hour.
• Mix the cottage cheese with the remaining butter, egg yolks, dill and salt to taste. In a separate bowl, whisk the egg whites until stiff, then fold into the cottage cheese mixture.
• Line the prepared tart tin with the pastry. Trim the edges, and spread the cottage cheese mixture evenly over the bottom of the pastry.
• Brush the top of the mixture with the remaining sour cream, and bake in the oven for 30 minutes or until the filling is set. Serve hot.

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