This tasty oat flan pastry is perfect for flans and quiches, adding a pleasant oaty crunch to contrast with whichever creamy filling you choose. I love to use it for quiches, such as my cheese and ham quiche or asparagus quiche. Makes approx. 375 g pastry, which is enough to line a 22 cm diameter tart tin. For a 28 cm diameter tart tin, use one and a half times this quantity of ingredients – see 1st tip.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Grind flour, sea salt and oats Turbo/2 sec/1 time (or grind Turbo/2 sec/2 times for larger quantity).
- Add butter and mix 3 sec/speed 6 (or mix 4 sec/speed 6 for larger quantity).
- Add egg and whey, then mix 5 sec/speed 5 or until pastry is JUST clinging together. Transfer to a round 22 cm diameter loose bottom tart tin or ceramic quiche dish (28 cm for larger quantity) and press evenly across base of tin/dish and up the sides, then cover and place in fridge to chill at least 30 minutes or up to several hours/overnight (see 3rd and 4th tips) until ready to fill and bake.