Truss Tomato & Rosemary Flan
By: Raquel Neofit
Perfect if you have some mini shortcrust pastry in your pantry; make some small ones too. Works for morning tea or lunch!
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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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.
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