Recipe: Summer Flan with Heirloom Tomatoes
This recipe is from Get Your Family Eating Right! (Fair Winds Press 2013 by Lynn Fredericks & Mercedes Sanchez):
In this recipe you can taste summer on a plate. Sweet, fresh zucchini transforms into a delightful flan. Use any ripe heirloom tomato variety for this recipe.
2 to 3 pounds (910 g to 1.4 kg) zucchini
11/2 tablespoons (27 g) sea salt
1/2 teaspoon herbs de Provence
1/2 cup (120 ml) extra-virgin olive oil, divided
2 large cloves garlic
1/2 tablespoon butter
1/4 cup (60 ml) cream or milk
2 large ripe heirloom tomatoes
5 sprigs fresh basil
1/2 tablespoon agave syrup or sugar, or to taste
Additional Cooking Equipment:
9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan; larger baking dish loaf pan will fit into
Note: Children should use plastic or table knives for all child steps that require cutting or chopping.
Adult: Preheat oven to 350°F (180°C, or gas mark 4). Wash all the vegetables. Cut the zucchini into thirds. Cut each third in half lengthwise. Thinly slice each zucchini section, flat side down.
Child: Measure the salt and herbs de Provence and combine in a small mixing bowl. Sprinkle zucchini slices with the seasoned salt. Set aside.
Adult: Heat 1/4 cup (60 ml) of the olive oil in a large skillet over medium heat. Add the seasoned zucchini slices to the pan saute.
Adult & Child: Adult smashes the garlic with the flat side of a chef ’s knife to remove the peel. Adult slices and child helps chop it finely.
Adult: Add the garlic to the zucchini and stir to incorporate well. Adjust heat so zucchini slices become limp but do not change color.
Adult & Child: Child lightly greases the loaf pan with the butter. Adult uses a flexible spatula to transfer the zucchini to a paper towel to absorb excess moisture.
Adult & Child: In a mixing bowl, combine eggs and cream. Mix well. Carefully add cooked zucchini slices to the egg mixture.
Adult: Pour mixture into the prepared loaf pan. Place the loaf pan into a large baking dish with 3-inch (7.5 cm) sides. Boil water and pour it into the larger baking dish until it reaches up to half the height of the loaf pan. (This prevents custard from forming a crust.) Bake in the preheated oven for about 30 minutes, or until set.
Adult & Child: While the flan is baking, adult slices tomatoes and child cuts them into cubes by stacking the slices.
Adult: In a small skillet, add the tomatoes and the remaining olive oil.
Child: Remove basil leaves from stems and tear up leaves. Add to tomatoes. Measure agave and add.
Adult: Cook and stir the tomatoes over medium heat until they break down and form a sauce. Add more seasoned salt to taste.
Adult: Unmold the flan onto a rectangular or oval serving platter. Pour the tomato sauce over it. Slice and serve with a spoonful of sauce over each serving.