Easy to make Leek flan

Ingredients

Flan bourguignon

Leek flan

serves 5 - 6

prep time 1 hr 15 mins plus 2 hours chilling

Pate brisee [ for the pastry ]

250g of flour

125g of butter

1 egg yolk

salt

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.

Leek Flan

If you liked the Leek flan try the Leek pie

Return from Leek flan to Home page

Try the Bouillabaisse recipe

try the broccoli gratin

Glazed carrots recipe

Return from leek flan to the recipe index page

try the Asparagus and ham gratin

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