- 2 sheets pre-rolled short pastry
- 4 summer tomatoes
- 3 spring onions trimmed
- 1 courgette sliced
- 3 eggs
- 3/4 cup cream
- 2 tbsp pesto
- 2 tbsp parmesan cheese
- Heat oven with a baking tray in (the hot baking tray helps cook the base of the flan)
- Roll pastry and line bottom and sides of flan dish
- Blanch, peel and slice tomatoes
- Arrange vegetables in flan dish
- Beat eggs, cream and pesto
- Season with pesto and sprinkle with cheese
- Bake at 200 degrees Celsius for 20-30 minutes
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