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.