Mini flans with tomatoes, cheese and oregano
Are you looking for a recipe that will impress your guests? These small miniature flans make elegant, portion-sized starters that look wonderful laid out on a plate. Or serve them as a lunch dish with a rustic salad with sour dressing.
This recipe has been developed by Nadia, who blogs as Food Fanatic.
Half the tomatoes, allow the juice to drip out and bake in the oven at 150 degrees Celsius for 30 minutes to remove any excess juice and accentuate their sweetness.
Cut the butter into cubes and crumble it into the flour.
Lightly beat one of the eggs and use it to gather up the dough.
Roll out the dough and divide it into four small flan dishes of about 10 cm.
Leave the flan bases to rest in the fridge for half an hour.
Prick them with a fork and pre-bake them for 10 minutes at 180 degrees Celsius.
Peel the shallots and slice them into rings.
Pluck the oregano leaves.
Beat the remaining egg together with the crème fraîche and add the grated cheese, salt and pepper.
Divide the egg mix, tomatoes, onion and oregano in layers in the flan dishes, and top with the salad cheese.
You can push some of the pieces a little down into the filling if you like.
Bake the flans in the middle of the oven for about 35-40 minutes at 180 degrees Celsius until they are firm and golden on top.