Ratatouille flans

There was a time when I cooked a lot of this kind of unpretentious, but delicious little preparations. It was always a success.
A big jar of ratatouille in hand, and I thought it was time to put some little flans back on my table. The realization takes barely 5 minutes, and the result is delicious. They are eaten hot, warm or even cold.

I made these flans twice in two days. The first time, I took pictures of the finished blanks. And since they were very good, I prepared some the next day too. I thought then that it would be good to take the opportunity to take some pictures of the place. That done, I finally thought a little video would be even better.

No excuse not to cook these little flans!

Ratatouille flans:

1/2 onion
1 clove of garlic
250 g + 2 tbsp ratatouille (organic garden)
2 eggs
15g cornstarch
40 g grated cheese (Beaufort)
A few basil leaves
olive oil
salt pepper

Preheat the oven to 160°C.

Finely chop the onion and garlic.
Fry them for a few minutes with a drizzle of olive oil.

Pour into a salad bowl.
Add the 250 g of ratatouille, then the eggs, cornstarch, grated cheese and chopped basil.
Season then mix.

Pour this mixture into 2 greased molds.

Bake for 25 minutes.

Unmold the blanks.
Fill the center with ratatouille and garnish with basil.

To finish: I prepared 2 flans in my small bundt cake molds (Bialetti). They are still quite large and are perfect for a meal for two. You can accompany them with a small salad.

You can also make 4 smaller ones and also use silicone molds. You will still have to adjust the cooking times.

The interest of these small flans is to be made very quickly, with what we have on hand. A leftover homemade ratatouille will be perfect. As you don’t always have ratatouille ready, it’s also very good to use a purchased one. A good one, of course!

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