Flan with dried tomatoes, aubergines and genovese pesto
1 portion ricottabased filling
100 g Diced Provola cheese
230 g. puff pastry
Pour a portion of ricottabased filling into a bowl, add the aubergine sauce and the Genovese Pesto Sauce. Mix the ingredients. Line a mould with the puff pastry. Fill by distributing the Provola cheese over the base of the flan and spread the prepared mixture evenly. Complete by arranging the dried tomatoes in a radial pattern, trying to push them halfway into the filling. Bake in the oven at 170180° C for 3035 minutes.