Bean and roasted red pepper flan: Difference between revisions

Revision as of 15:43, 15 May 2021

Recipe review

Fancy Pants!

4.8/5

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

Bean and roasted red pepper flan

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:
Recipe author:	JuliaBalbilla
First published:	22nd January 2013

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.

Ingredients

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

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

Roll out the 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 for 20 minutes.
Preheat the oven to 190° C (375° F - gas 5) and bake the case blind for 20 minutes.
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.
Cover the bottom of the case with the diced red peppers.
Whisk the eggs, cream, seasoning and nutmeg and pour three-quarters of the mixture over the peppers.
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.
Bake for 30 minutes and let wait on a wire rack for 20 minutes before unmolding.
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.

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+<span style="line-height:180%"><span style="font-size:180%;">4.8<span class="reviewScore"></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]].