In northern Italy most restaurants have a vegetable flan on the starter menu. And it is a good way to explore new aspects of familiar produce as demonstrated by this beet flan with goat cheese.
Beet flan with goat cheese
In good, profitable restaurants vegetable flans are probably used to decrease the food cost percentage, as you don’t need the most perfect, fresh greens to make a mash. In the same way a thrifty or eco-conscious home cook can make a brilliant dish out of boiled veggies, and in most cases your family and guests will think you are a gastronomic genius. This beet flan with goat cheese has definitely received a lot of encores around here.
Boil the beetroots for about 20 minutes until tender.
Rub off the skin and blend the beets with peeled garlic, flour, eggs and 1 tbsp of capers.
Pour the beetroot mixture into 4 muffin tins.
Bake in a water bath at 160 C/ 320 F for about 30 minutes
Let the flans cool and take the out of the muffin tins
Place a slice of goat cheese on each flan, bake it in a hot oven for a few minutes.
Serve beet flans with goat cheese sprinkled with the remaining capers and chopped chervil.
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