Bean and roasted red pepper flan: Difference between revisions

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|description=This recipe has been adapted from one by Michel Roux in his book Pastry (ISBN 1844006204).
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<!-- /seo -->This recipe has been adapted from one by Michel Roux in his book '''[[Pastry]]''' (ISBN 1844006204).  Michel's recipe uses [[Asparagus|asparagus]] and sem-[[Confit|confit]] [[Red peppers|red peppers]], but as asparagus is out of season and I can't be bothered to semi-confit the [[Peppers|peppers]], I have just [[Roasted|roasted]] therm and substituted the asparagus with fine [[Green beans|green beans]].
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{{recipesummary
|ImageComment =
|TotalCalories = 3072
|PortionCalories = 384
|DatePublished=22nd January 2013
|Author = JuliaBalbilla
|ImageComment =
  |Servings = 8 as a first course or 4 as part of a [[Main course|main course]]
  |Servings = 8 as a first course or 4 as part of a [[Main course|main course]]
  |Difficulty = 2
  |Difficulty = 2
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  |PrepTime = 30 minutes
  |PrepTime = 30 minutes
  |CookTime = 1 hour
  |CookTime = 1 hour
  |Image = [[Image:Bean and roasted red pepper flan.jpg|300px|alt=Electus]]
  |Image = [[Image:Bean and roasted red pepper flan.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Fancy Pants!</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5</span>
<span class="reviewDesc">A lot of work to make this, but definitely worth the effort!</span>
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span>
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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|asparagus]] and sem-[[Confit|confit]] [[Red peppers|red peppers]], but as asparagus is out of season and I can't be bothered to semi-confit the [[Peppers|peppers]], I have just [[Roasted|roasted]] therm and substituted the asparagus with fine [[Green beans|green beans]].
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 340g pâte brisée  
| 340g pâte brisée  
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| Roll out the [[Pastry|pastry]] thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
| Roll out the [[Pastry|pastry]] thinly and use it to line a loose bottomed 35 x 11 cm and 2.5 cm deep tranche tin.
| Place in the [[Fridge|fridge]] for 20 minutes.
| Place in the [[Fridge|fridge]] for 20 minutes.
| Pre-heat the [[Oven|oven]] to 190° C (375° F - gas 5) and [[Bake|bake]] the case blind for 20 minutes.
| Preheat the [[Oven|oven]] to 190° C (375° F - gas 5) and [[Bake|bake]] the case blind for 20 minutes.
| Remove the [[Baking beans|baking beans]] and paper, reduce the [[Oven|oven]] to 170° C (325° F - gas 3) and [[Bake|bake]] the case for a further 10 minutes.
| Remove the [[Baking beans|baking beans]] and paper, reduce the [[Oven|oven]] to 170° C (325° F - gas 3) and [[Bake|bake]] the case for a further 10 minutes.
| Cover the bottom of the case with the [[Diced|diced]] [[Red peppers|red peppers]].
| Cover the bottom of the case with the [[Diced|diced]] [[Red peppers|red peppers]].
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I would recommend placing the tranche tin on a [[Baking tray|baking tray]] before putting in the [[Oven|oven]].  This is because the [[Egg|egg]] and [[Cream|cream]] mixture is runny and may escape through the bottom of the tranche tin and make a mess of your oven.
I would recommend placing the tranche tin on a [[Baking tray|baking tray]] before putting in the [[Oven|oven]].  This is because the [[Egg|egg]] and [[Cream|cream]] mixture is runny and may escape through the bottom of the tranche tin and make a mess of your oven.
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{{Quiche - See also}}
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[[Category:Recipes]]
[[Category:French recipes]]
[[Category:French recipes]]
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[[Category:Vegan recipes]]
[[Category:Vegan recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cream|#cream]] [[Special:Search/bake|#bake]] [[Special:Search/beanandroastedredpepperflan|#beanandroastedredpepperflan]] [[Special:Search/egg|#egg]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/redpeppers|#redpeppers]] [[Special:Search/diced|#diced]] [[Special:Search/greenbeans|#greenbeans]] [[Special:Search/pastry|#pastry]] [[Special:Search/peppers|#peppers]] [[Special:Search/roasted|#roasted]]
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Latest revision as of 14:42, 21 January 2023

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 asparagus 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.

Bean and roasted red pepper flan
Electus
Servings:8 as a first course or 4 as part of a main course
Calories per serving:384
Ready in:1 hour, 30 minutes
Prep. time:30 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:22nd January 2013

Best recipe review

Fancy Pants!

4.8/5

A lot of work to make this, but definitely worth the effort!

Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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. Preheat 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 unmolding.
  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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#cream #bake #beanandroastedredpepperflan #egg #nutmeg #redpeppers #diced #greenbeans #pastry #peppers #roasted

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