On the downhill slide to returning to Stuttgart, I’ve become concerned about making sure I use all the perishables from the refrigerator. No problem for the freezer, I can just throw everything in a cooler and replenish my freezers in Germany with the good stuff from France🙂
The light is so annoying at this time of year! Sun comes out, sun goes behind a cloud, sun flares into a spotlight. There are good natural light pictures to be had, but you have to be fast and/or lucky. I’m not fast and, like the sun, my luck comes and goes🙂
Anyway, I had some things in the refrigerator that needed to be moved on; cauliflower, mushrooms, a red bell pepper, leeks. This was basically a vegetable flan that I topped with lardons because lardons is/are good, but you don’t have to. However I do recommend, unless you adore making puff pastry, that you purchase the pre-rolled pastry from the supermarket’s refrigerator section that comes with parchment paper. That way you only have to press the whole thing in to a pan, fill and bake. In addition, the parchment overhang is useful in removing the flan from the pan. I’m just saying. Roger and Mad.
It’s easy to make a savory flan; 3 eggs, cheese, a cup of cream then you can add anything you have on hand and it should turn out fine.
I think appearance counts though and color keeps the flan from looking bland. Red is good.
Major cheese is also a good thing. For the hungry, the “fully loaded” look impresses.
A moderate sprinkling of bacon/lardons gilds the lily.
In France, during the season, pumpkins are a welcome addition to the national diet. I don’t know if they make pumpkin pies but they make a lot of pumpkin dishes. It was difficult to find a large pumpkin that hadn’t been cut into pieces for sale AND it was expensive!
Mixed Vegetable Flan with Lardons
1 1/2 cup cauliflower florets, steamed
1 1/2 cup mushrooms, sliced
Salt and pepper
1/2 cup lardons/bacon
1 tbsp butter
2 leeks, sliced
1 red bell pepper, diced
1 pre-rolled puff pastry
1 packed cup of Comte cheese
1 cup heavy cream
Preheat the oven to 400 F. Mix the cooled cauliflower with the mushrooms, season with salt and pepper, then set aside.
Brown the lardons in a frying pan, remove and set aside. Add the butter, leeks and pepper to the same pan, then saute until the leeks are tender. Press the pastry into a pie plate, stab all over with a fork, then spread with the leek mixture. Place the cauliflower and mushrooms on top of the leeks and sprinkle with the cheese.
Beat the eggs and cream together until well blended, then pour into the pie plate. If desired, sprinkle with the browned lardons.
Bake in the preheated oven for 25-35 minutes until set.