Flan de Courgettes

Name: Flan de Courgettes
Yield: makes 6 to 8 servings as a starter or 4 as a light main course
Ingredients: 1/2 cup extra virgin olive oil; 2 to 3 pounds zucchini, thinly sliced; Salt and black pepper to taste; 1 tablespoon plus 1 teaspoon minced garlic; 5 eggs; 1/4 cup heavy cream or milk; 4 medium tomatoes, preferably very ripe, cored and roughly chopped; 1/4 cup chopped fresh basil leaves; 1 tablespoon sugar

December 14, 2011

The slices of this Provençal custard are gorgeous, a yellow-and-green mosaic enhanced by the tomato coulis (a fancy word for “sauce”). Best warm or at room temperature, but not as good if it sees the inside of a refrigerator, so serve—as an appetizer or a main course for a light meal—within three or four hours. With thanks to Marie Martin.

Recipe notes

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