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Bean and roasted red pepper flan

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Bean and roasted red pepper flan
Electus
Servings:8 as a first course or 4 as part of a main course
Ready in:2 hours
Preparation time:30 minutes
Cooking time:1 hour
Difficulty:Average difficulty
Overall recipe rating:
72/100 out of 100, based on 31 votes

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This recipe has been adapted from one by Michel Roux in his book Pastry (ISBN 1844006204). Michel's recipe uses asparagus and sem-confit red peppers, but as asapargus is out of season and I can't be bothered to semi-confit the peppers, I have just roasted therm and substituted the asparagus with fine green beans.

Ingredients

Method

  1. Roll out the pastry thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
  2. Place in the fridge for 20 minutes.
  3. Pre-heat the oven to 190° C (375° F - gas 5) and bake the case blind for 20 minutes.
  4. Remove the baking beans and paper, reduce the oven to 170° C (325° F - gas 3) and bake the case for a further 10 minutes.
  5. Cover the bottom of the case with the diced red peppers.
  6. Whisk the eggs, cream, seasoning and nutmeg and pour three-quarters of the mixture over the peppers.
  7. Arrange the drained beans over the top and then pour over the remaining egg and cream mixture - you may find, as I did, that you have some mixture left over.
  8. Bake for 30 minutes and let wait on a wire rack for 20 minutes before unmoulding.
  9. Garnish with the chopped herbs and serve warm.

Serving suggestions

Serve with salad and new potatoes.

Chef's notes

I would recommend placing the tranche tin on a baking tray before putting in the oven. This is because the egg and cream mixture is runny and may escape through the bottom of the tranche tin and make a mess of your oven.

See also

related items

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