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Ингредиенты
- 4 piece puff pastry, docked, cut into 3 1/2 to 4 inch diameter rounds, 1/8 inch thick
- 4 lrg shallot, peeled, halved, and, minced
- 1 lrg jerusalem artichoke, peeled, and, minced
- 1 med ripe Bosc pear, or possibly, Packham, peeled, cored, and, minced
- 2 Tbsp. extra virgin olive oil
- 1 c. sugar
- 2 Tbsp. water
- 1 Tbsp. butter
- 1 Tbsp. red wine vinegar
- 1 Tbsp. thyme, leaves
- 4 x 3 inch discs of parchment paper
- 4 x 4 inch cast iron skillet
Инструкции
- Preheat oven to 375 degrees Fahrenheit.
- Bring a pot of salted water to a boil. Blanche the shallot halves for 1 1/2 to 2 min till fork tender. Toss the peeled artichokes with the pear pcs and blanched shallots in extra virgin olive oil, thyme, salt and pepper. Set aside.
- Put the sugar and water in a clean pot and combine them till you get a mud-like texture. Cook to a caramel colour over a medium-high heat. Add in the butter and the vinegar, then turn the heat down to low under the caramel mix. Keep the sides of the pot clean by brisking with water. This will prevent crystallizing.
- Lay the parchment sheets in the skillets and drizzle 1 Tbsp. of caramel onto each one. Add in the shallots, pears and artichokes to the caramel drizzle, drizzle a little more over the top. Roll out the puff pastry and cover the shallots, artichokes and pears with the pastry disc. Put the skillets on a tray and bake in the oven for 20 min.
- Take the flans out of the oven and serve them after allowing them to rest for 5 min or possibly so. Serve with game, fowl, meat and rich seafood.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 540 | |
| Calories from Fat 247 | 46% |
| Total Fat 27.59g | 34% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 139mg | 6% |
| Potassium 38mg | 1% |
| Total Carbs 71.63g | 19% |
| Dietary Fiber 1.0g | 3% |
| Sugars 50.32g | 34% |
| Protein 3.52g | 6% |
