La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Monday, August 13, 2012

Tomato Flan


Simple and fresh.

Ingredients  quantities depending on the size of the flan and on how many of them you'll be making. I'd say for 3 eggs, use one tbsp cream cheese and 150ml double cream.  It really doesn't have to be very accurate.
  • shortcrust pastry
  • eggs
  • cream cheese
  • cream
  • seasoning
  • dried basil
  • cherry tomatoes, cut in half
  • fresh basil leaves to serve
Preparation
  • Preheat the oven 200° C - fan oven
  • Line a pie dish with baking paper.
  • Roll out the shortcrust pastry and line the pie dish, prick with a fork and put in fridge until ready to fill and bake
  • Beat the cream cheese and cream smooth and add the beaten eggs.
  • Season with salt and pepper, dried basil.
  • Pour into the pie dish - don't over fill.
  • Arrange the halved tomatoes on top with cut side up.
  • Bake in the oven for 10 minutes then turn down the oven to 170° C, bake further for about 15 to 20 minutes, till the egg mixture is firm and the pastry cooked.

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