Vegetable Ricotta Flan

 Vegetable Ricotta Flan

Vegetable Ricotta Flan
Great eaten hot or cold, this is a very Summery vegetable tart that can be amended to suit whatever vegetables are in season – or whatever you fancy.  I have used mushrooms, rainbow chard, capsicum, spinach and spring onions as they are my favourites.  I have also made this with asparagus with smoked salmon and a meaty version with generous chunks of streaky bacon with a drizzle of truffle oil to make it a bit posh!

Note – please do make your own pastry if you have the time, I have used store-bought puff pastry sheets as they make it better than I do.

Vegetable Ricotta FlanFor the filling:
½ teaspoon salt
4 eggs
½  cup yoghurt or buttermilk
¼  cup corn flour or plain flour
juice and zest half a lemon
½  teaspoon nutmeg
Pepper – plenty!
Generous handful of parsley, thyme and sage, all chopped

500 grams fresh ricotta cheese
100 grams parmesan
Handful of spinach finely chopped
1 bunch rainbow chard, finely chopped including some stem for colour
200 grams Swiss brown mushrooms, finely sliced
½ red capsicum, finely chopped
8 cherry tomatoes, halved
3 spring onions, finely chopped
2 cloves garlic, crushed

Pastry for base of flan - homemade or frozen

Preheat the oven to 180° C.   


In a large bowl, whisk the eggs with the salt, pepper and herbs until very pale and fluffy.  Add the yoghurt/buttermilk then combine the lemon, nutmeg. 

Line a deep pie dish with the pastry and blind bake in a hot oven until golden.
Pour in the filling then layer in the vegetables (raw) with layers of crumbled ricotta.Vegetable Ricotta Flan

On the top of the flan add the parmesan and a few threads of spinach and chard for colour.
Return to the oven and bake at 170 for 45 minutes, or until set.  Allow the flan to sit in the tin briefly before serving.

Can be eaten warm from the oven or cold, with a crisp salad and a lovely cold beverage.