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Courgette and Thyme Flan 


  • 1.3 lb courgettes / zucchini
  • 1 medium shallot
  • 1/2 bunch fresh thyme
  • 1/4 cup olive oil
  • 4  garlic cloves (preferably pink)
  • whole egg + 2 yolks
  • 1/2 cup full single cream
  • pinch nutmeg
  • 1/2 bunch chives (optional)
  • fine salt and freshly ground pepper

Temperature: 350 ° F


Preheat the oven to 350 F (gas mark 6), and place a bain-marie inside. Cut the courgettes/zucchini into dice of about 1 cm. Finely chop the shallot. Finely chop the thyme. Heat the olive oil in the braiser. Add the diced courgettes/zucchini, shallot and crushed garlic cloves. Cook uncovered until no water remains. Season at the end of the cooking time. Take 400 g / 3/4lb. of the mixture and blend to make a smooth mixture. Beat the whole egg, yolks and single cream together. Season and pour onto the mixure. Add the thyme, nutmeg and chopped chives. Mix well together. Fill the Japanese bowls with the mixture and the remaining diced courgette. Place them in the bain-marie and cook for 15 mins. at 350 F. Tip: you can serve these flans as a hot starter with a tomato coulis.

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