Carrot flan with tomato sauce

• 1 small carrot
• 1 egg
• 1 teaspoon of crème fraîche
• 1 tomato
• 1 pinch of tarragon
• 1 knob of butter

Preheat your oven to 200°C.

Wash, peel and chop the carrot into thin rounds. Steam for about 10 minutes until soft.

Using a fork or masher, mash the carrot and then add the crème fraîche, tarragon and beaten egg.

Butter a small dish and fill with this mixture. Bake in the oven in a bain-marie for 20 minutes.

While cooking, wash and dice the tomato, and then steam for about 5 minutes. Blend until you get a smooth sauce.

Once the flan is cooked, cover with the tomato sauce.

This flan is the equivalent of one portion of meat or fish.