Tomato Flan with Avocado
These simple flans have the look and consistency of a soufflé without the work. Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.
1/2 cup (160ml) tomato sauce (save the rest for Thursday)
3 tbs Greek yogurt or plain yogurt or crème fraiche
1/2 tsp dried basil
1/2 tsp dried oregano
1 ripe avocado
a bit of lambs lettuce, paprika
2 tbs Greek or plain yogurt
2 tsp mayonnaise
2 tsp Dijon-style mustard
Prepare ramekins: butter and line the bottom with buttered wax or parchment paper. Make and butter a circle of paper for the top as well.
Whisk eggs, tomato sauce, herbs and yogurt together and pour into ramekins. Put paper circle on top – it doesn't need to touch. Put into a roasting pan with deep sides – I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 450F (220C) – they should be set – firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up. Remove paper. Cut avocado and remove pit. Slice thinly and fan slices around flan. Mix mayonnaise, yogurt and mustard. Add half to each plate and serve.
For the week of February 1, we're having Red Snapper, Tomato and Red Pepper Soup, a French farm classic: Braised Chicken and Rice, Pasta alla Amatriciana, and Pork Tenderloin in Mustard and White Wine.
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