It sounds like Italy with this delicious, quick and easy sundried tomato arugula flan recipe.
Ingredients for 4 persons :
- 150 g of cream cheese
- 4 sun-dried tomatoes
- 20 g grated Emmental
- 20 cl of liquid cream
- 3 eggs
- 1 handful of rocket
- Salt pepper
Arugula flan with sun-dried tomatoes
- Preheat the oven to 180 ° C (th.6).
- Drain and mince the sundried tomatoes.
- Roughly chop the arugula.
- In a salad bowl, beat the eggs, incorporate the liquid cream and the cream cheese. Add the grated Emmental, arugula and tomatoes. Season with salt and pepper. Divide into individual molds. Bake and cook for 20 to 25 minutes. Check doneness with the blade of a knife.
For a starter, don't hesitate to accompany these delicious flans with a salad.
Fresh cheeses are the first of all cheeses because they correspond to the least elaborate stage of production. Fresh cheeses are characterized by their high moisture content. There is a wide variety of this production which can be classified into 5 categories: white cheeses, Petit-suisse, flavored cheeses (garlic, fine herbs, etc.), regional specialties (brousse, Brocciu Corsica, cremets d'Anjou…) and so-called soft cheeses but sold before maturing. Characterized by its whiteness, its sweet and slightly tart flavor, the fromage frais is eaten plain, salty or sweet, but also in many dishes.
Dried tomatoes are a specialty of southern Italy. It is invaluable for spicing up tomato sauces as it makes both sweeter and creamier. Slip a good handful, finely sliced, into a Basque chicken, a bolognese sauce ... Mix it with a little of its oil into a fluid paste to season with garlic and Parmesan, to season a pasta dish or, more simply, to spread generously on toast of toasted bread.
Read also: health benefits and virtues of tomatoes
Recipe: A. Beauvais, Photo: S. Thommeret