Bean and roasted red pepper flan

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Bean and roasted red pepper flan - about this recipe

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.

Servings

8 as a first course or 4 as part of a main course

Ingredients

• 340g pâte brisée
• 170g fine green beans, trimmed, boiled and drained
• Seasoning
• 5 roasted red peppers, skins removed and diced
• 1 egg, beaten
• 2 egg yolks, beaten
• 200ml double cream
• Pinch of nutmeg
• Chives or parsley, finely chopped, to garnish

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.