Besides pumpkin, persimmons and chestnuts are the symbol of autumn. These fruits are widely used in cakes and sweet baked goods. Can you imagine they go perfectly well with cheese too? These flans are cheese, tasty and have such an unusual flavor it’s difficult to explain with words.

I am a very big chestnut fan, not as much as persimmon, to be fair. I believe it’s because I always think of it as one of the sweetest and texture less fruit ever. I remember my dad eating it and making a mess all over, with my mum looking at him in disgust. Sure thing, not one of my favourite fruits. Nevertheless, I started appreciating the not-completely ripe version, which is very similar to a peach.

As for chestnut, That’s a completely different story. This is the period when you go to the hills and collect chestnuts, for then roasting on the fire. I could eat tons, I believe. Chestnuts and hot wine are the must-go in Italy these months, and one of the things I miss the most. I still remember a couple of years ago my parents came to Scotland for my birthday and we made hot wine and roasted chestnuts for my friends. Yes, they sent me chestnuts from Italy.

I am not really sure how they’d feel with this experimental flans. To be fair, they taste so good I believe they would just finish it immediately, after a first perplexed look. I am not really sure hoe I became so adventurous in cooking, since my mum and dad are so bound to traditional cooking. Sure thing, probably this would never beat their pumpkin gnocchi.

“The heat of autumn is different from the heat of summer. One ripens apples, the other turns them to cider.”
Jane Hirshfield, The Heat of Autumn

Persimmon Chestnuts and Feta Flans

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Prep Time 20

Cook Time 45

Course Main Course

Cuisine Italian

Equipment

Flan Molds
electric blender

Ingredients

3 Ripe Persimmons 300 gr
7-8 Boiled Chestnuts
20 gr Grated Parmesan Plus extra for topping
80 gr Vegan Greek Cheese or Feta or Goat's Cheese
2 Eggs
1 Zucchini
to taste Salt, Pepper and Paprika
as required Butter
as required Breadcrumbs

Instructions

Peel the persimmons, cutting out the hard top and pour the pulp in a blender bowl. Blend the pulp until smooth. Cut the zucchini really tiny and set aside, seasoned with some salt.
In a bowl, beat a couple of eggs, add the persimmon pulp, parmesan and feta cheese cut into cubes. Season well as the persimmon is pretty sweet and mix until combined. Warm up the oven at 200C.
Grease the molds with some butter and sprinkle evenly with breadcrumbs. Pour the persimmon-cheese mixture. Decorate with the Zucchini and crushed chestnuts. Top with some extra parmesan and pepper.
Bake the flans covered with some aluminum foil for 20 minutes, then open and let them bake for other 20-30 minutes, until golden. Use the grill function for the last 5-10 minutes. Let them cool for 10 minutes (they come out VERY HOT) and enjoy. They are even better on the next day.

Keyword autumn, chestnuts, flan, parmesan, persimmon, veganfeta