Tomato Flan with Avocado

Total time: 35 minutes
    These simple flans have the look and consistency of a soufflé without the work.  Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.

 Ingredients:

• 3 eggs
• 1/2 cup (4oz, 120ml) tomato sauce
• 3 tbs Greek or plain yogurt
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 ripe avocado  or (and)
• 2oz (60gr) fresh spinach or mâche for garnish
• Yogurt Dressing:
• 2 tbs Greek or plain yogurt
• 2 tsp mayonnaise
• 2 tsp Dijon-style mustard

 Instructions:

• Prepare ramekins:
• Butter and line the bottom with buttered wax or parchment paper (techniques). 
• Make and butter a circle of paper for the top as well. 
• Flan:
• Whisk eggs, tomato sauce, herbs and yogurt together and spoon into ramekins.
• Put paper circle on top - it doesn't need to touch. 
• Put into a roasting pan with deep sides ( I use a metal bread pan) and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. 
• Bake for 30 minutes at 450F (220C) - they should be set - firm on top. 
• Remove from oven and from hot water. 
• Run a table knife around the sides to loosen (if necessary). 
• Put a small plate over top of ramekin and flip over.  Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up.  Remove paper.
• To serve:
• Cut avocado and remove pit.  (techniques).
• Slice thinly and fan slices around flan. 
• Mix mayonnaise, yogurt and mustard. 
• Add half to each plate, along with a bit of spinach and serve.