Tomato flans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Cherry tomatoes, halved |
| 2 | tablespoons | (1/4 stick) butter |
| 1 | tablespoon | Olive oil |
| 1 | cup | Minced onion |
| 1 | pounds | Tomatoes, peeled, seeded and chopped |
| 4 | eaches | Eggs |
| ½ | cup | Whipping cream |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Grated Gruyere cheese |
| Salt | ||
| Freshly ground pepper | ||
Directions
Generously butter six ½ cup custard cups or ramekins. Place 1 cherry tomato half skin side down in each cup. Melt butter with oil in heavy large skillet over medium low heat. Add onion and cook until translucent, stirring occasionally, about 10 minutes. Increase heat and cook until all liquid evaporates, stirring frequently. Cool slightly. Preheat oven to 375 F. Beat eggs and cream to blend. Stir in cheeses and tomato mixture. Season with salt and pepper.
Carefully spoon mixture into prepared cups. Arrange cups in roasting pan. Pour enough water into pan to come halfway up sides of cups.
Bake until tester inserted in centers comes out clean, 30 to 35 minutes. Let stand 10 minutes. Run knife around edge of cups to loosen flans. Invert onto plates and serve immediately. From: Why Not For Breakfast? Barnard-Good House, Cape May, N.J. Shared By: Pat Stockett
Submitted By FRED TOWNER On 10-20-94