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

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