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.