Dark rye with tomato flan and deep-fried basil

Fairlady
24 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

8.00 bread — dark rye, large slices
30.00 ml fresh chillies — 573
800.00 g tomatoes — peeled and chopped
7.00 ml sugar
2.00 red pepper — roasted, peeled
4.00 eggs
3.00 eggs — just the yolks
salt and freshly ground black pepper
sunflower oil — for frying
24.00 fresh basil
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Method:

Cut out 24 rounds of bread with a 5 cm diameter biscuit cutter.
Pour olive oil into a saucepan, add tomatoes and sugar, cover and cook over moderate heat for 20 minutes, stirring until liquid has evaporated. Preheat oven to 180 ºC.
Purée tomatoes and peppers until smooth. Pour into a bowl, add eggs and egg yolks and whisk until mixed. Season and spoon into a 22 cm baking dish.
Bake for 25-30 minutes, or until set. Cool, then scoop out 24 balls of ‘flan’, using a melon baler. Place 1 on each bread round.
Heat oil in a frying pan and fry basil for a second or two. Drain on absorbent paper, then top each canapé with a basil leaf.



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