Thursday, 6 August 2009

Courgette, Baby carrots and mint flan

Short and sweet entry today, as Mama Mango and nephew are here.
So please enjoy this pretty flan, which makes the most of my plot ingredients, a dish truly from plot to plate, while I take some 'time out'.

Courgette, Baby carrots and mint flan
Serves 4 – 6
2 tablespoons of olive oil
1 onion, finely sliced
4 – 6 baby carrots, sliced in half length ways
1 medium courgette, sliced
150ml single cream or mild
1 medium egg
1 tablespoon of fresh mint, minced
Salt and pepper to taste
Make your own pastry recipe according to instructions. When ready leave aside to cool.
Soften onion in olive oil without browning for about 10 minutes, then add courgettes, and cook for 5 minutes, then add the carrots and cook for a couple of minutes. Carefully take the carrots out of the pot. Spoon the onions and courgettes evenly into the flan case. Then as you wish, decoratively lay the carrots on top. Whisk the cream with the egg, mint and seasoning. Pour into the flan case. Bake on gas mark 5 for 30 – 35 minutes until set.

This recipe is an adaptation from one of Rose Elliot’s earlier books Complete Vegetarian Cookbook


  1. Love baby carrots! Your flan is stunning.

  2. All courgette recipes more than welcome!

  3. Thank you SO much Michele.

    Hi Peggy,
    My courgette plants seem to be still producing, so hopefully more courgette recipes to come.

  4. Mmmmmm that flan looks far too tasty! keep the great recipes coming..I've got my notebook ready

  5. Thank you Sharon,
    I am pleased that they have all been seasonal recipes so far, using the most of our (glut of) veg.

  6. The flan looks amazing! I love zucchini and baby carrots :)


  7. Thank you Rose.
    It was really lovely, both in taste and to look at.


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