In this recipe, I used generous bright red cherry tomatoes and chopped fresh chives.
You can accommodate this flan recipe with any vegetable of your choice, the products you have at home or that you find at the market (leeks and caramelized onions, pumpkin and spices…).
However, there are two main rules you should follow:
- You have to pre-bake and drain the vegetables which loses a lot of juice or vegetation water while cooking (tomatoes or zucchini for example) because otherwise they will completely soak your flan and it won’t bake properly.
- You must respect a cooking temperature between 170 and 185°C otherwise egg proteines won’t coagulates properly and once more the flan won’t get the right consistency. You might even get a preparation with for example some liquid at the bottom of your dish. This reason is that egg white and egg yolks mixture coagulates at 165 ° C. Therefore the target temperature is just a little bit over: 170 to 185 °C, not less and not beyond. I always bake flans, clafoutis, quiches and tarts at 18O°C.
Cherry Tomatoes and Chives Flan
Bake tomatoes in olive oil. Remove the juice. Prepare the flan mixture, pour over tomatoes and bake.
Portions: 4 Shares