Recipe of the Chef Grégory Corman
40g Raclette + few slices for topping
1 red pepper
1 chopped onion
2cl olive oil
Red and yellow pepper flan
Wash and deseed the peppers. Cut into 1cm squares.
Heat the oil in a pan over a high heat. Add the chopped peppers and diced onion and cook for 2 minutes.
Season to taste and drain through a sieve.
Make a batter with the flour, eggs and milk, and add the finely chopped sage. Add the pepper and onion mixture and the chopped Fontal cheese.
Check the seasoning. Pour into individual greased flan dishes. Place the remaining Fontal slices over the top and bake for 15 minutes at 180°C.