Heat the oven to 190oC
(375oF), Gas 5. Grease a 23 cm flan ring. To make the pastry, mix together
the flour, oatmeal and salt and rub in the margarine. Mix to a firm but not sticky dough
with the water. Roll out on a lightly floured
surface and line the flan ring. Prick the pastry with a fork, line
with greased foil and fill with baking beans. Bake for 25 minutes. Remove the foil and beans and
return to the oven for 5 minutes to dry the pastry base. To make the filling, heat the oil
in a medium sized pan, add the onion and fry over moderate heat for
5 minutes, stirring occasionally.
Add the peppers and courgettes,
cook for a further 10 minutes, then add the tomatoes and garlic. Season with salt and pepper and
continue cooking for a further 20 minutes, until the vegetables are
tender and the mixture has thickened. Stir in the parsley and adjust
seasoning if necessary. Spoon into the pastry case. To serve hot, return the flan to
the oven for 5-10 minutes, then serve at once. To serve cold, first reheat pastry
and filling together, then allow to cool.
Serving Suggestion :
No other vegetables or salad are
necessary with this main course. Whole meal French bread, if available,
or hot whole meal rolls and garlic butter are ideal accompaniments. Garlic 'butter' beat 100 g unsalted
butter or low fat spread until light. Beat in 2 crushed cloves garlic,
10 ml chopped parsley and a few drops of lemon juice, and season to
taste with salt and pepper. To store, close wrap in foil and keep in the
refrigerator, or freeze.
