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Truss Tomato & Rosemary Flan

Truss Tomato & Rosemary Flan

By: Raquel Neofit

Perfect if you have some mini shortcrust pastry in your pantry; make some small ones too. Works for morning tea or lunch!



Prep time

Cook time



  • 4 eggs
  • 2 tbsp thickened cream
  • Salt & white pepper, to taste
  • ¼ cup mozzarella, grated
  • 3 sprigs rosemary
  • Olive oil
  • 19cm flan case
  • 1 truss tomato, cut into 3 sections


  • Preheat oven to 160°C. Combine eggs, cream, salt, pepper and mozzarella in a bowl and whisk together well. Remove leaves from 1 rosemary stalk and add to the egg mixture.
  • Pour the egg mixture into the pastry case until it is half full.
  • Season the tomatoes with salt and pepper and drizzle with a little olive oil, then gently place the tomatoes into the mixture and fill the case to the top.
  • Place the other 2 rosemary stalks on top and bake for about 20-25 mins or until the egg is just set and the tomatoes have broken down slightly.
  • Tip: If you’re not a fan of rosemary, swap it out for thyme, tarragon or parsley.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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