Cheese flan with tomatoes
Ingredients
for 4 person
| 1 | pastry dough, rolled into a circle (approx. 32 cm Ø) |
| 200 g | mild Emmental, finely grated |
| 100 g | tangy Gruyère, finely grated |
| 1 tbsp | white flour |
| 1 ½ dl | single cream |
| 1 ½ dl | milk |
| 2 | eggs |
| 1 | garlic clove, squeezed |
| ½ tsp | salt |
| a little | pepper |
| 250 g | different coloured cherry tomatoes, cut in half |
| a little | sea salt |
| ½ bunch | flat-leaf parsley, finely chopped |
How it's done
Pastry
Place the pastry in a tin (approx. 28 cm in diameter) along with the baking paper, prick firmly.
Topping
Mix the cheese with the flour. Add the single cream, milk, eggs and garlic, season. Spread the filling over the pastry base. Press the tomatoes (cut side up) into the filling.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.
Remove the flan from the oven, sprinkle the tomatoes with a little fleur de sel and parsley.
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