Tomato flan with artichoke and shrimp

Tomato flan with artichoke and shrimp

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 260 g Mutti Tomato Puree
  • 100 g Parmesan cheese
  • 1 egg
  • 1 potato
  • 4 artichokes
  • 4 jumbo shrimp
  • plain flour
  • basil
  • 1 tbsp extra virgin olive oil
  • canola oil for frying
  • salt and pepper
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Tomato flan with artichoke and shrimp: Method

  1. Finely chop the onion and brown it in oil with the clove of garlic and 2-3 basil leaves
  2. Add the diced potato and the Mutti Tomato Puree, season with salt and pepper and boil for 10 minutes
  3. Leave to cool
  4. Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top
  5. Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes
  6. Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth
  7. Mix in the cooled tomato purée, the egg and cheese and blend the mixture with a hand blender until the mixture is smooth and even
  8. Transfer it into 4 small individual molds and cook bain-marie for 45 minutes at 285°F (140°C)
  9. To check the cooking, test with a toothpick
  10. Slice the remaining artichoke and fry in boiling canola oil
  11. Shell shrimp, flour well and fry in canola oil
  12. On each plate spread a layer of artichoke paste and place the flan in the centre
  13. Decorate with the fried shrimp and artichoke slices

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Also made with: Passata

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