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Oct
Perfect for spring and summer get togethers, this dish is quick and easy to make, a delight to eat and macro friendly. Able to be made into individual sizes or done in a tray bake size depending on your needs, this is a recipe that you will come back to again and again.
Ingredients
1 sheet puff pastry
100 grams of light ricotta
4 scoops Tasteless Protein
1 tbsp lemon rind
50 grams Mozzarella Cheese
Salt & Pepper to taste
3 or 4 heirloom tomatoes
1 punnet of cherry tomatoes
1 red onion
Fresh mint
1 egg to make egg wash to brush the sides of the Flans
Method
Preheat oven or air fryer to 220 degrees – yes your oven or air fryer needs to be this hot.
Cut each sheet of puff pastry into quarters and score a 1 cm border around each smaller rectangle.
Place these little rectangles onto a tray lined with grease proof paper.
Into a bowl combine the ricotta, Tasteless Protein, lemon rind, mozzarella cheese and salt and pepper to taste.
Mix this filling together and then set it to the side.
On a chopping board finely slice the heirloom tomatoes and cut the cherry tomatoes in half.
Finely slice the red onion.
On top of each puff pastry rectangle top with the ricotta mixture, tomato slices and some red onion.
Brush the sides of the puff pastry with egg wash and cook in your very hot oven
Macros
Calories: per Mini Flan 328
Carbs: 19 grams
Protein: 22 grams
Fat: 18 grams
