1. Preheat the oven at 180 to 200 degrees
   
2. Take out 2 Sheets of Pastry to thaw
   
3. Replace the rest, sealed, in the freezer
   
4. Take the Blue Cheese out of the fridge
   
5. Cut the Capsicum in half lengthways
   Remove the stalk and shake out to discard seeds into rubbish
   Wash the capsicum to remove an dirt, then cut the halves along their natural ridges
   With the knife tip, slice the white pith away and dispose
   
6. Top and Tail the onion and slice down the outer layer, then remove
   Place the onion end down on the cutting board and cut into 8 wedges
   
7. Combine the frozen Vegetables, onion and capsicum in a bowl
   
8. Sprinkle with Salt & Pepper, Rosemary leaves and a little oil - Mix through
   
9. In a shallow tray or the griller tray, spread the vegetable out
   Place under the griller set on Medium heat
   
10. Spray a dinner plate with the oil
    Take the Pastry Sheets and line the dinner plate, so the pastry over hangs
    
11. Check on the vegetables under the grill and turn over
    
12. Open the now softened Blue Cheese and spread over the pastry with a knife
    
13. Open a bottle of wine and pour a glass - you deserve it
    
14. After fifteen minutes the vegetables should be well coloured, having been turned once or twice
    
15. Spread the vegetables evenly over the pastry
    
16. Bring the overhanging pastry up over the vegetables and spray with some oil
    
17. Place the Flan on the middle rack of oven and cook until pastry is crisp and golden
    This should be about fifteen minutes
    All ovens are different, some are fast, some are slow - that's life ;-)
    
18. When taking the flan out of the oven the plate will be HOT!!!, so use mittens or folded cloth
    

After taking the flan out of the oven, allow to rest for 5 minutes
Slice into wedges and serve with a salad of fresh tomato and rocket leaves with your favourite dressing.