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Caramelised Onion, Parmesan and Scalloped Potato Flan

Serves 8


  • 1 1/2 cups maize cornflour
  • 1/2 cup rice flour
  • 125g Australian butter
  • 3/4 cup shredded Australian parmesan cheese
  • 1 egg yolk
  • 1/4 cup Australian milk
  • 50g Australian butter
  • 2 onions, sliced
  • 400g assorted roasted vegetables (capsicums, eggplants, zucchini)
  • 3 eggs, lightly beaten
  • 2 tablespoons Australian thickened cream
  • 1 1/2 cups grated Australian cheddar cheese
  • 500g desiree potatoes, thinly sliced
  • Australian butter, melted, for brushing, extra
  • 1/2 cup grated Australian parmesan cheese, extra
  • dried or fresh rosemary
Download Recipe (PDF)


  1. 1. Sift cornflour and rice flour into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add cheese and egg yolk. Mix to a dough with milk. Knead lightly on a cornflour-dusted board. Roll out and line a 32cm tart tin. Prick base and blind bake at 180°C for 12-15 minutes until partially baked.
  2. 2. To make the filling, melt butter and saute onions over low heat for 30 minutes, stirring occasionally until light golden brown and caramelised. Place onions into tart base, top with vegetables and pour over combined eggs, cream and cheddar cheese. Overlap potato slices, brush with melted butter and sprinkle with Parmesan and rosemary. Bake at 200°C for 50-60 minutes or until potatoes are tender and lightly golden.
  3. Tip:  Leave capsicums whole when roasting, and remove skin on cooling, prior to roughly chopping and placing in tart.

Nutritional Information

Nutrients per serve:
Energy (kj) 2103
Protein (g) 21
Fat, Total (g) 26
Carbohydrates (g) 47
Sodium (mg) 0
Calcium (mg) 469
Iron (mg) 0


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