Radicchio and Hazelnut Flan

Instructions

1. Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius. Dry roast the hazelnuts in the oven for about 10 minutes. Remove from oven and over a sieve remove the dry skin. Set to one side.
2. In a high-speed blender blend the millet, sunflowers seeds, flaxseeds and oats. Place in a large mixing bowl. Add in the chickpea flour, tapioca flour and salt.
3. Add the oil, use a spatula to stir. Then add the water. Add in the prune puree. Knead for about 10 minutes until the dough forms into a ball.  Cover with cling film and place in the fridge for about an hour.
4. Preheat oven to 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
5. Peel the Jerusalem Artichokes, parsnip, potato and place in boiling water. Cook for about 20 minutes until softened. Place in a food processor with the onion, garlic, lemon juice and oil. Season to taste.
6. Add the hazelnut and radicchio to the creamed mixture.
7. Line a flan tray with oil and place the dough between two sheets of parchment paper. Roll the dough out into a circle. Work quickly as the dough may be flaky. Place the dough into the flan dish.  Don’t worry if the dough breaks – just arrange round the dish.
8. Prick the dough with a fork and bake the crust for 10 minutes in the oven.
9. Pour in the hazelnut and radicchio filling on top of the dough. (Note the photo is an illustration just for effect - but if you do it that way, ensure that the radicchio is basted with oil before returning to the oven).
10. Return to the oven for about 20 minutes.
11. Serve with salad.