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Dark rye with tomato flan and deep-fried basil

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 10
Servings 24


  • 8
    large slices dark rye bread
  • 30
    olive oil
  • 800
    ripe tomatoes, peeled and chopped
  • 7
  • 2
    red sweet peppers, roasted, peeled and seeded
  • 4
  • 3
    egg yolks
  • salt and pepper
  • sunflower oil for frying
  • 24
    small to medium basil leaves


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.

Read more on: deep-fry  |  bake

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