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Tomato flan


Preparation : 30 min Resting : -
Cooking : 30 min Equipment : saucepan, 20 cm (8-inch) deep sandwich tin, serving dish
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for 4 :
2 medium tomatoes
3 eggs
12 fresh basil leaves
1 red pepper
2 tbsp olive oil
Salt and pepper
1Immerse the tomatoes in boiling water for a few seconds, skin, de-seed and chop roughly.
2Pour the oil into a pan add the chopped tomato, cover and cook over a low heat for 20 minutes, stirring from time to time. While the tomatoes are cooking, put the red pepper under the grill and blacken the skin on all sides. Remove and set aside for 10 to 15 minutes
3Chop the basil leaves and set aside. Pre-heat the oven to 150°C/300°F (gas mark 2). Skin the pepper and remove the stalk and seeds. Put the pepper and tomato in the bowl fitted with the main blade and the Blendermix attachment and turn the machine on for 3 
seconds. Then, add the eggs through the feed tube. Stop the machine. Season to taste and add the basil.
Pulse 3 times.
4Tip the mixture into the lightly-buttered tin and bake for about 30 minutes.
5Leave it to cool before turning it out onto a serving dish.
6Serve slightly warm, with a green salad.

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