Tomato and sweetcorn flan

An old Woman’s Weekly favourite recipe from 1956. This cheap, easy to make tomato and sweetcorn flan make a great healthy lunch or supper.
Serves: 4
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Skill level: Bit of effort
Costs: Cheap as chips


For the pastry:

    • 125g (4oz) plain flour
    • Pinch of salt
    • 30g (1oz) each of butter and vegetable fat, diced

For the filling:

    • 15g (1oz) butter
    • 6 medium-sized tomatoes, chopped
    • 195g can sweetcorn, drained weight 160g
    • 125g (4oz) sliced or shredded ham, chopped
    • Salt and freshly ground black pepper
    • 1 tsp caster sugar
    • 1 large egg yolk
    • 16.5-18cm (6½-7in) flan ring on a sturdy baking sheet


    1. To make the pastry: Sift the flour and salt into a bowl, add the fats and rub in to breadcrumb stage. Mix in enough cold water to make a stiff dough. Roll out the pastry on a lightly floured surface to line the flan ring. Chill.
    1. Set oven to 220°C/Gas Mark 7.
    1. To make the filling: Melt butter in a pan, add tomatoes and cook for 2-3 mins, until reduced to a thick pulp. Sieve this mixture, and pour purée back into pan. Stir in sweetcorn and ham.
    1. Season with salt and pepper and add the sugar, stir in the egg yolk and beat well.
    1. Put filling into pastry case and bake for 15 mins. Reduce oven to 190°C/Gas Mark 5 and cook for 20-25 mins more, or until filling is set (the pastry does not brown). Serve warm or cold with a salad or green vegetables.

Nutritional information per portion


fat 20.0g saturates 10.0g calories 385(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.