Truss Tomato & Rosemary Flan
Truss Tomato & Rosemary Flan
Perfect if you have some mini shortcrust pastry in your pantry; make some small ones too. Works for morning tea or lunch!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 eggs
- 2 tbsp thickened cream
- Salt & white pepper, to taste
- ¼ cup mozzarella, grated
- 3 sprigs rosemary
- Olive oil
- 19cm flan case
- 1 truss tomato, cut into 3 sections
Method
- Preheat oven to 160°C. Combine eggs, cream, salt, pepper and mozzarella in a bowl and whisk together well. Remove leaves from 1 rosemary stalk and add to the egg mixture.
- Pour the egg mixture into the pastry case until it is half full.
- Season the tomatoes with salt and pepper and drizzle with a little olive oil, then gently place the tomatoes into the mixture and fill the case to the top.
- Place the other 2 rosemary stalks on top and bake for about 20-25 mins or until the egg is just set and the tomatoes have broken down slightly.
- Tip: If you’re not a fan of rosemary, swap it out for thyme, tarragon or parsley.
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