Red Onion, Chorizo and Cheese Flan
with
Smokey Barbecue Sauce
  
   Flaky pastry
Oil
2 medium size red onions, peeled & finely sliced
1 tbsp brown sugar
1 egg
cup cream
Pinch of French Maid cajun seasoning
Pinch of salt
4 small chorizos or similar spicy sausages, sliced
Sliced Brie cheese
French Maid smokey barbecue sauce
  
   Roll the pastry to a thickness of about 3 mm.
Line two suitable flan cases, about 15 mm in diameter with the pastry, set aside.
Heat the oil in a fry pan, add the onions and cook over a medium heat until they shrink to about half of their volume, add the sugar and cook until the onions are soft and glossy.
Place the onions into the lined flan cases.
Mix the egg, cream, Cajun seasoning and salt and pour evenly over the onions. Arrange the sausages and cheese on top.
Bake the flans at 180C for about 30 minutes or until the pastry is golden brown and crisp.
Serve with smokey barbecue sauce and salad.
Makes two portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint