Tomato and basil flan

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Tomato and basil flan

Tomato and basil flan

Tomato and basil flan
Tomato and basil flan

Number of people


800 g diced tomato pulp

2 eggs

2 egg yolks

3 tablespoons frozen basil

2 tablespoons olive oil

1 pinch of salt

1 pinch of pepper

Preparation: 15 min
Cooking time: 15 min
Step 1
Pour the olive oil into a casserole dish and sauté the tomato pulp, first over high heat, then for 10 minutes, lowering the temperature so that it loses a little juice. Stir regularly with a wooden spoon.
Step 2
Preheat the oven to 180° (thermostat 6).
Step 3
Pour the tomato pulp into the blender bowl and blend for a few seconds to obtain a thick purée.
Step 4
In a bowl, combine the tomato puree with the eggs, egg yolks and basil.
Step 5
Season with salt, pepper and taste to adjust the seasoning.
Step 6
Pour the preparation into a large mould (or into small ramekins or casserole dish, it's up to you! But the cooking time will not be the same).
Step 7
Bake for about 30 minutes (for the large flan). After 10 minutes of cooking, lower the temperature to 160°C (thermostat 5-6).
Step 8
Let it cool a little before serving.
Author's note
You can serve this warm flan, or when it is cold you can use it as a terrine that you spread on toast for an aperitif.

I add my grain of salt

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