Categories: Eggs, Cheese, Appetizers, Main dish, Flowers 
      Yield: 4 servings 
  
-----------------------------------PASTRY----------------------------------- 
      2 c  Whole wheat flour;8 oz,225g 
      1 pn -Salt 
    1/2 c  Margarine, sunflower; cubed 
           -4 oz, 100g 
    1/2 c  -Ice water; 4 fl oz, 125 ml 
           Butter; for greasing 
      1 pn Flour 
 
----------------------------------FILLING---------------------------------- 
    1/2 c  Butter; or margarine 
           -2 oz, 50 g 
      1 tb Sunflower oil 
      2 ea Onions; thinly sliced 
    1/2 ea Red pepper;seeded & thinly 
           -sliced 
    1/2 ea Yellow pepper; seeded & thin 
           -sliced 
      3 tb Pansies, purple; * 
      2 lg Eggs; or 3 small 
    1/2 c  Cheddar or Gruyere cheese 
           -shredded, 2 oz 50 g 
  1 1/4 c  Milk; 1/2 pint  275 ml 
           Sea salt & black pepper 
  
  * The Latin name for pansies is Viola x wittrockiana, only use in amount 
  specified "This colourful starter makes a great supper or lunch dish served 
  with new green peas or a leafy salad. Its bright colours make it appealing 
  to both adults and children and it easy to make." First make the flan case; 
  sift the flour and salt into a large bowl and tip in the bran remaining in 
  the sieve. Chop the margarine into the flour with a knife, then gently rub 
  in with your fingertips until the mixture resembles fine breadcrumbs. Lift 
  your fingers above the bowl as you rub to keep the mixture light or aerated 
  (Anne's note: I would use a food processor). Add the iced water and mix 
  with a knife until you have a firm dough. Lift out the dough, wrap in cling 
  film (Saran) and chill in the fridge for 5-10 minutes. Heat the oven to 
  350F/180 C/gas 4. On a lightly floured marble or wooden surface, roll out 
  the dough thinly into a circle large enough to line a 8-0/20-24 cm flan 
  dish. Grease the dish and line it with the dough. Set aside. To make the 
  filling, heat the butter and oil in a shallow pan, put in the onions and 
  peppers and sweat (cook) gently until the vegetables are soft but not 
  coloured. Add the pansies. Whisk the eggs and stir in the grated cheese and 
  milk. Season to taste. Pour the onion and pepper mixture into the egg 
  mixture and stir well. Pour into the prepared flan case. Bake in the oven 
  for 25-30 minutes., rising the heat a little if necessary, until the 
  filling is nicely puffed up and the pastry is beginning to brown. Serve hot 
  or cold.