Parmesan Flan With Tomatoes Basil Cooking Light Recipes

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

CREAMY PARMESAN FLANS

Steps:

• Bring the milk and cream to a bubble (do not boil).
• Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
• Whisk together the eggs and egg yolks.
• Pour milk mixture over eggs very slowly while whisking.
• Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
• Add grated parmesan and salt and pepper.
• Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
• Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
• Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
• Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.

ROASTED TOMATO, BASIL & PARMESAN QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

TOMATO, ONION AND CHEESE FLAN

Steps:

• Cut onion into eight wedges. Place on an oiled oven tray and bake uncovered in a 240 degree celsius oven for 15 minutes.
• Cut tomatoes in half and remove seeds. Add tomatoes and crushed garlic to onion, drizzle with olive oil and bake for further 15 minutes or until vegetables are soft and browned lightly.
• Arrange tomato and onion mixture on the base of an oiled shallow 26cm round flan dish.
• Add bocconcini, basil and half of the parmesan cheese.
• Whisk eggs, flour, salt and pepper in a large bowl until combined. Gradually whisk in milk.
• Pour the egg mixture over the vegetable mixture in the flan dish. Sprinkle with remaining parmesan cheese.
• Bake uncovered in a 160 degree celsius oven for about 1 hour or until flan is just set.
• Serve with a green salad.

PARMESAN FLAN WITH TOMATOES & BASIL (COOKING LIGHT)

Steps:

• Preheat oven to 375°.
• Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set.
• Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil.