Tomato, Artichoke and Shrimp Flan with Tomato Puree

Tomato, Artichoke and Shrimp Flan with Tomato Puree

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 9 oz Mutti® Tomato Puree (Passata)
  • 3.5 oz ¾ Parmigiano Reggiano cheese
  • 1 egg
  • 1 potato
  • 4 artichokes
  • 4 jumbo shrimps
  • plain flour
  • basil
  • 1 tbsp extra virgin olive oil
  • canola oil
  • salt
  • pepper
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Tomato, Artichoke and Shrimp Flan with Tomato Puree: 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 Mutti® Tomato Puree (Passata), 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
  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: Tomato puree

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