Mini Reblochon flans with melting preserved tomato and bell pepper hearts

Preparation

1. Place the bell pepper under the grill until the skin blackens so that it can be removed. Then place it in a plastic bag (freezer-type), rub the bag and the skin will come off on its own. Open and remove the white pieces as well as the seeds. Cut the bell pepper into cubes.
2. Make a cross with the point of a knife into the tomatoes and remove the stalk. Then plunge them into a saucepan of boiling water for 30 seconds. The skin will come off on its own. De-seed the tomatoes and cut them into cubes.
3. Peel and remove the sprout from the clove of garlic, then chop. Sauté in a frying pan with the bell pepper cubes, the tomato cubes, a dash of olive oil and herbes de Provence.
4. Leave to simmer on a low heat for about 10 to 15 minutes.
5. Divide up the mixture into ice-cube trays and place in the freezer overnight.
6. Remove the rind of the Reblochon and let it melt with the cream. Leave it to cool and add the egg. Mix well. Add pepper.
7. Grease 6 ramekins and divide up the flan mixture among them. Place in the oven at 180°C for 10 mins.
8. Place an ice-cube of the bell pepper and tomatoes into each ramekin by pushing it down slightly so that it is covered. Allow to cook again for 20 minutes.
9. Leave to rest for 2 to 3 mins, de-mould and serve.