Flan de courgettes
Serves : 4 people
Preparation : 20 minutes
Cooking : 50 minutes
Instructions
Wash the zucchini and cut them into small cubes, without peeling them.
Rinse the tomatoes, blanch them for 30 seconds in boiling water, and peel them.
Cut them in half, remove the flesh and seeds, then dice them into small cubes.
Set the vegetables aside (you can mix them together).
In a small bowl or mixing bowl, pour in the milk, stir in the cornstarch, then add the eggs.
Add the crème fraîche, cheese, herbs, salt, and pepper, and mix again.
Moisten a sheet of parchment paper (to make it easier to handle).
Line the bottom and sides of a flan pan or individual ramekins with it.
Note: The parchment paper will allow you to remove your flans from the pans very easily, ensuring a neat presentation and convenient serving. If you don’t have parchment paper, be sure to butter the bottom of your pans well.
First, layer the zucchini, then the tomatoes, and repeat for two more layers. Then
pour the liquid mixture over the top.
Bake in a preheated oven (220°C) for 10 minutes. Then
lower the temperature to 180°C and bake for another 40 minutes.
Remove from the pan and enjoy warm or at room temperature.