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A French recipe for Leek flan
Sift the flour into a heap on a broad or worktop. Make a well in the middle and add the egg yolk, the butter and two tablespoons of water. Season with salt mix together with your fingertips and then knead gentle into a dough. Add a little water if needed and chill
for 2 hours.
For the filling 1 kg of leeks 3 tablespoons of butter 1 tablespoon of flour 150g of cream 60g grated gruyere cheese
Preheat the oven to 200c or 400f gas mark 6 On a floured worktop roll out the pastry to 4mm thick and line a flan tin [28cm] with the pastry. Then blind bake in the centre of the oven for about 20mins Now cut the whit part of the leeks into small very thin strips. Melt 2 tablespoons of butter in a heavy pan. Cook the leeks for about 5 mins until they are transparent. Sprinkle with flour and stir briefly. Then stir in the cream and 40g of the cheese and remove from the heat. Increase the oven temperature to 250c 475f or mark 9 Pour the filling into the pastry case and sprinkle
with last of the cheese. Bake in the centre of the oven
for about 15 mins until golden brown.
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