4.67 from 3 votes

Green bean and ricotta flan

Course Vegetarian
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Giulia


  • 400 g of green beans
  • 200 g of goat ricotta cheese
  • 3 eggs
  • 100 g of finely chopped almonds + those to dust the baking sheet and sprinkle on the surface
  • A few basil leaves
  • 4 tablespoons of grated aged goat cheese + 2 tablespoons to sprinkle on top
  • Salt
  • Freshly ground black pepper
  • 50 g of butter


  • 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.
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