Red Pepper and Feta Flan with Spelt Crust

Red Pepper and Feta Flan with Spelt Crust

I love spelt pastry and find it quite easy to work with – you just have to make sure everything stays cold. This Red Pepper and Feta Flan is a great mix of flavours and spelt compliments it perfectly. Ancient grains like spelt are claimed to be more nutritious than other modern grains. It is packed with minerals like Manganese, phosphorous, vitamin B3 and Niacin, and because it is isn’t heavily processed most of the goodness remains intact. If you feel the need to bake a savoury, give this a go!

Red Pepper and Feta Flan with Spelt Crust. V.

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Serves: 8 Prep Time: Cooking Time:


  • You will need a loose bottomed flan dish greased and lined on the base with grease proof paper, and some blind baking beans.
  • For the pastry:
  • 250g Spelt flour
  • 85g Chilled butter cut into cubes
  • 6 or so Tbsp iced water
  • 1 Tsp Salt
  • 1 Egg
  • For the filling:
  • 2 Red peppers or some lovely jarred sweet peppers
  • 8 Asparagus spears
  • 200g Good quality Feta cheese
  • 4 Medium Eggs
  • 1/2 Tsp Nutmeg
  • 150ml Almond Milk
  • 1/2 Smoked Sweet Paprika
  • Salt and Pepper
  • Olive Oil


First make up your pastry.

I use a food blender like a Magimix on the blade setting. A good tip when using Spelt Flour is to have everything as cold as possible. Place the mixing bowl, or the blender bowl and blade that you are using in the freezer for 20 mins before hand. It is also worth putting your flour into the fridge too so that everything is as cold as it can be.

When you are ready to make the pastry, sieve the flour into the mixing bowl with the salt and then place in the blender with the butter. Pulse the blender until you have a breadcrumb mix and slowly add the water spoon by spoon until it sticks together. At this point, making sure your hands are as cool as possible for handling the pastry (immersing them in icy cold water does the trick) lift the pastry mixture out onto a floured worktop, knead a few times, wrap in cling film and pop into the fridge for around 20-30 minutes.

Meanwhile roast off your peppers and asparagus. Put the oven on a 180C. Coat the peppers and asparagus in olive oil and seasoning, place the peppers on a baking tray and roast for 10 Minutes. Then add the asparagus and roast for a further 5 Minutes. Once done, take out and set aside. Crumble your feta.

Make up your egg topping by whisking the eggs, almond milk, smoked paprika, seasoning and nutmeg together and setting aside.

Once the pastry is ready, roll it out on a spelt floured surface and shape it into the flan dish, leave the sides a little high to allow for shrinkage. Fork the base and pop some tin foil inside it before pouring in the blind baking beans. Cook in the oven on a 180°C for 8 minutes. Once that is done take it out, empty off the beans, whisk the egg and brush the egg mixture over the pastry base and sides with a pastry brush to coat and seal the pastry. Pop it back in the oven for 5 minutes, before taking it out.

Once the pastry is prepped, you can assemble! Place the cheese and peppers into the pastry case, so they evenly cover the base of the flan, then pop the asparagus spears on top to mark our segments. Finally pour over the egg mix and place back in the oven, cook on a 180 C for 25-30 Minutes until the egg mixture has set and it is golden on top.

Serve with a lovely salad!

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