Wild Hop Shoots & Rice Milk Cream on an Oat-Crusted Flan with Chestnuts Flour
 
 
Author:
Recipe type: Baked, Breads, Vegetarian
Ingredients
For the dough:
* Doses are for a 15 cm (6 inch) baking pan
  • 100 g oat flakes
  • 80 g plain flour
  • 3 tbsp chestnuts flour (you can use farro flour instead)
  • 2 tbsp extra-virgin olive oil
  • 1 egg
  • Salt
For the filling:
  • 2 tbsp plain flour
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp organic sunflower oil
  • 250ml rice milk
  • 1 egg
  • 1 small bunch of Bruscandoli *(link below for to know where to find them and how to prepare it)
  • Freshly grated Parmesan cheese
  • A pich of nutmeg
  • Salt
Instructions
  1. Start making the pastry by soaking the oat in a little lukewarm water for about 10 minutes. Squeeze it well to get rid of the water (it'll be a bit gluey) and put it in a bowl. Add the egg, salt and oil and stir well. Mix the plain flour and the chestnut flour together and add to the bowl, a little at a time till you have a firm dough.
  2. On a lighly dusted wooden surface, use a rolling pin to roll out the pastry to approx. 0,5 cm / ¼ in. thick and to approx. 5cm / 2in. deep. Preheat the oven to 180 C°/350 F°.
  3. Line the tin with the pastry and prick it with a fork, then cover it with some dry beans or similar (I've used some dry chickpeas) to weight down the pastry and bake it for approx. 15 minutes. Remove the beans and leave it to cool.
  4. Start to prepare the sauce for the filling by toasting quickly the flour in a small non-stick pot. Remove it from the heat, add the olive oil and the sunflower oil, stir very well to get rid of any lumps. Add the rice milk, a little at a time and keep stirring using a whisk. Put it back on a medium heat stirring constantly until it thicken (a thick creamy consistency). Add the salt and the nutmeg and leave it to cool.
  5. When cooled, add the egg and the cheese to the sauce and stir well. Add the bruscandoli that you'll have previously cooked and well drained.
  6. Fill in the pastry case with the sauce and sprinkle some more of the grated Parmisan on top. Put the flan back into the oven and bake it for approx. 20-25 minutes at 180 C° / 350 F° till the top is golden-brown.
  7. Take the flan out of the oven and leave it to cool a little. Serve warm or cold.
Recipe by The Freaky Table at http://www.zairazarotti.com/wild-hop-shoots-and-rice-milk-cream-on-an-oat-crusted-flan-with-chestnuts-flour/