Asparagus and goat cheese flan, squash seeds shortbreads
25
85
6
No
Ingredients
For the asparagus and goat cheese flans:
- Wash and peel asparagus. Steam for 20 minutes. Meanwhile, prepare a béchamel sauce. Melt butter in a casserole then add once flour and cook at low heat while stirring for two minutes. Remove from heat and add milk while whisking. Set back at low heat and cook for about 12 minutes while continuously stirring. Salt and add a pinch of Espelette pepper then stir. Set aside. When asparagus are cooked, finely mix with blender and mix béchamel sauce, goat cheese, eggs and mint leaves. Rectify seasoning. Preheat oven at 285°F (140°C). Cover 6 ramekins with a plastic film that can resist high temperature. Pour preparation into ramekins. Lay ramekins into an oven safe plate and pour water into the plate around ramekins. Oven bake for 35 to 4 minutes. Stir ramekins to see if flan is cooked and sting with a knife to take a look if its well taken. Remove plate from oven without burning yourelf and cool down flans.
For the sparagus and goat cheese flan:
- Pour balsamic vinegar and sugar in a casserole. Bring to a boil and reduce at medium heat for few minutes to make out of it a balsamic caramel. Meanwhile, set up plates. Set a shortbread at the centre of each plate. Unmold carefully flans still warm and lay one on each shortbread. Wash and hull strawberries. Slice into small slices. Lay strawberries slices around each shortbreads and garnish with balsamic caramel, Espelette pepper and mint leaves. Serve.
For the garnishing:
Preparation
Side-by-side mode- Mix squash seeds with a small chopper. In a large bowl, mix flour and olive oil then add chopped squash seeds, goat cheese, Espelette pepper, salt flower and mix again. Add egg and mix again. Form a ball with the dough and cover with a plastic film. Cool down 30 minutes in the refrigerator. Preheat oven at 350°F (180°C). Lay dough over floured work surface (dough needs to be enough thin) then cut 6 cercles with cookie cutters or a glass (needs to be of the same diameter of ramekins use for baking flans). Lay dough circles on a plate covered with parchment paper or with a silicone cooking mat. Oven bake for about 12 minutes. Cool down on grill and set aside.
For the asparagus and goat cheese flans:
- Wash and peel asparagus. Steam for 20 minutes. Meanwhile, prepare a béchamel sauce. Melt butter in a casserole then add once flour and cook at low heat while stirring for two minutes. Remove from heat and add milk while whisking. Set back at low heat and cook for about 12 minutes while continuously stirring. Salt and add a pinch of Espelette pepper then stir. Set aside. When asparagus are cooked, finely mix with blender and mix béchamel sauce, goat cheese, eggs and mint leaves. Rectify seasoning. Preheat oven at 285°F (140°C). Cover 6 ramekins with a plastic film that can resist high temperature. Pour preparation into ramekins. Lay ramekins into an oven safe plate and pour water into the plate around ramekins. Oven bake for 35 to 4 minutes. Stir ramekins to see if flan is cooked and sting with a knife to take a look if its well taken. Remove plate from oven without burning yourelf and cool down flans.
For the plates dressing:
- Pour balsamic vinegar and sugar in a casserole. Bring to a boil and reduce at medium heat for few minutes to make out of it a balsamic caramel. Meanwhile, set up plates. Set a shortbread at the centre of each plate. Unmold carefully flans still warm and lay one on each shortbread. Wash and hull strawberries. Slice into small slices. Lay strawberries slices around each shortbreads and garnish with balsamic caramel, Espelette pepper and mint leaves. Serve.
