Mini Tomato Flans with Almonds and Basil are delicate and delicious as an appetizer but also as a main dish by increasing the portions per person. A really simple recipe that can also be used for an event or buffet. In this second case, I usually use smaller silicone molds. Since they keep very well in the refrigerator for a few days, I cook them in advance to ease last-minute work. I also freeze some as a reserve for those days when I don’t feel like cooking or am unable to.
If you like tomatoes, don’t miss the next recipes:
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz red cherry tomatoes
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 sprigs basil
- 0.7 oz blanched almonds
- 2 oz grated Parmesan cheese
- 3.5 oz fresh cream
- 0.07 oz agar agar
- to taste salt
- 1.75 oz water
Tools
- 4 Muffin Molds
- 1 Chopper
- 1 Knife
- 1 Cutting Board
- 1 Small Pot
- 1 Pan non-stick
Preparation
Wash the red cherry tomatoes thoroughly, dry them, and cut them in half or thirds depending on their size. Place them in a non-stick pan along with the garlic clove, extra virgin olive oil, and salt. Cook them over medium-high heat until they are completely softened. Turn off the heat and, if you don’t like it, you can remove the garlic clove (I always leave it because I like it).
Place them in the chopper (leaving just 4 pieces aside for the final decoration) and also add the almonds, Parmesan chunks (you can also use grated), basil leaves, and finely chop everything. You’ll likely need to add a bit of water to our mixture to make it more fluid.
At this point, all that’s left is to pour the mixture into the small pot, along with the cream, salt, and agar agar (a natural seaweed-based thickener to avoid using gelatin). Mix all the ingredients well and place it on medium-low heat, allowing it to simmer for about 3 minutes, the necessary time to activate our thickener.
Immediately fill our molds, and once they have completely cooled, put them in the refrigerator to set for at least an hour.
Serve our Mini Tomato Flans with Almonds and Basil right out of the refrigerator because they should be enjoyed cold. Decorate them with the cherry tomatoes set aside, basil leaves, and always, if desired, sprinkle them with coarse grated Parmesan.
Tips
The flans can be kept in the refrigerator for a few days but should be covered at least with plastic wrap.
They can also be frozen, but they should always be thawed slowly in the refrigerator and never at room temperature, to avoid serious food poisoning, especially in the warmer season.
