Wash the beans and remove both ends, then cook them for 10 minutes in boiling water.
Once you blanched te green beans, drain them and pass them quickly under cold water, so that they keep a nice bright green color. Slice them thinly with a knife. Avoid a food processor, they would be too liquid for the flan.
Mix the beans with goat ricotta, the beaten eggs, the finely chopped almonds, a few chopped basil leaves and the aged goat cheese, which may also be replaced with some grated Parmesan cheese. Season with salt and pepper.
Grease with butter a 24cmx15cm baking dish and sprinkle it with chopped almonds. Scrape the flan into the baking dish and decorate the top with more ground almonds, some butter slivers and a tablespoon of grated cheese.
Preheat the oven to 200°C and bake the flan for 30 minutes, then finish with five minutes under the grill to brown the surface. Serve hot or warm.
It keeps well in the refrigerator and can be reheated before serving.