Summer Food - Flan of Green herbs with Raw Tomato Sauce

In the previous post, I gave the recipe for a superb Courgette Salad, that I served with Lamb
This is the first course, that I served to my guests.
It went down really well
I found this in The "Essential Pepin" Cook book
by the wonderful Jacques
I love his food

Perfect as a first course, or even a lunch
I served some hot rolls, just in case you need to mop up the the yummy sauce

For The Flan
6 cups of mixed green herbs such as parsley, coriander, chives, basil rocket
4 cups loosely packed baby spinach leave
1 tablespoon unsalted butter
2 tablespoons Olive Oil
1/4 cup Pine nuts
6 larger eggs
1/2 cup light cream
1/2 teaspoon salt
freshly ground black pepper

2 tablespoons freshly grated Parmesan Cheese

For the Sauce
1 kg ripe tomatoes coarsely chopped
1 tablespoon finely chopped Jalapeño peppers (optional)
1 tsp salt
Freshly ground pepper
1 1/2 tablespoons White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
Pinch sugar

Preheat the oven to 185C

First wash and dry the herbs and spinach
Roughly chop

Melt the butter with the olive oil in a 23-25 cm ovenproof, nonstick pan
Add the nuts and sauté for 1-2 minutes until light browned
Stir in the herbs and spinach and cook for 3 minutes or until soft and tender

Break the eggs into a bowl and whisk with the cream until blended
Add the mixture to the pan along with salt and pepper and cook stirring

For about 15 seconds until semi set
Sprinkle the Parmesan cheese on top

Transfer the Flan to the oven and bake for 10 minutes
or until set and lightly browned

For the Sauce
Put the tomatoes in a Food Processor or Blender, with the Jalapeño
Process till smooth
Add salt, pepper. sugar, vinegar and olive oil

Process for a few seconds
Check for seasoning and adjust if necessary

You can make this earlier and keep in the fridge

To serve
Place some sauce on a plate
A piece of Flan on top

A perfect first course