Tomato, cheese and basil flan

Tomato, cheese and basil flan

 

The Mediterranean flavors of mozzarella, basil and tomato blend brilliantly to make this a flavorful and attractive Tomato, cheese and basil flan.

 

 

Ingredients: Tomato, cheese and basil flan

 

 

Shortcrust pastry, defrost                            175 g

Tomatoes, sliced                                             250 g

Milk                                                                  300 ml

Large eggs                                                        3

Dried basil                                                        1 ½ tsp

Cheddar cheese                                                75 g

Salt                                                                     to taste

Black pepper                                                     to taste

 

 

 

Preparation Method: Tomato, cheese and basil flan

 

 

Heat the oven to 190C.

 

Rollout the shortcrust pastry on a floured surface and use to line a 8 inch plain flan ring set on a baking sheet.

 

Arrange tomato slices overlapping in the flan case. In a bowl, whisk together the milk, eggs, basil, 50 g of the cheddar cheese and salt and black pepper to taste.

 

Pour the mixture into the flan case and sprinkle over the remaining cheese. Bake in the oven over 40-45 minutes until the filling is set and golden brown on top.

 

Allow the flan to cool for 5 minutes then carefully remove the flan ring. Transfer the flan to a serving dish then garnish if you like.

 

 

Cook’s Notes

Tomato, cheese and basil flan

 

Time

 

Preparation takes about 20 minutes and baking requires 40-45 minutes.

 

Serving Ideas

Tomato, cheese and basil flan

 

The flan is equally good served warm or cold. It serves as an appetizer or starter for either a lunch or supper party. Try accompanying with a spicy tomato relish. This tasty flan is also a perfect picnic food.

 

2016-11-17T17:37:29+00:00 November 17th, 2016|Appetizer, Quick & Easy, RECIPES, SNACKS, Vegetable Dishes / Vegetarian|0 Comments

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