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Leek Flan

Leek Flan

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 mins

ingredients
FOR THE PASTRY CASE

8 oz - plain flour (all purpose flour)

  pinch - salt

2 oz - butter or margarine

2 oz - lard

1 - 2 tablespoons - water

FOR THE FILLING

2 lb - leeks

2 oz - butter

3 - eggs

¼ pint - single cream (half-and-half)

  - salt & pepper

directions
  1. Let's not get stuck in some sort of kitchen nightmare here... if you prefer to simply buy your short-crust pastry ready made from the supermarket, that's OK with me! On the other hand, if you want to make it yourself, sift the flour into a mixing bowl and add a pinch of salt. Rub in the margarine and the lard using your hands until the mixture resembles fine crumbs. Add a little cold water (about 1-2 tablespoons per 8oz (225g) of flour) then turn out onto a lightly-floured board or flat surface. Knead it lightly using the heels of your hands and your knuckles.
  2. Roll the pastry and use it to line an 8" (20cm) flan dish. Place a little greaseproof paper over the top and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes. Remove from the oven and discard the paper. The pastry is now partially cooked and will not go soggy when you add the flan mix.
  3. Meanwhile, trim and wash the leeks and slice them thinly (about ¼" - 6mm). Melt the butter in a pan and gently fry the leeks until they are just tender (about 7-8 minutes). Spoon these into the cooked pastry flan case.
  4. Separate the egg yolks from the egg whites. Beat the yolks then add them back to the whites and mix together with the cream. Add salt and freshly ground pepper to taste. Pour this mixture over the leeks in the flan case then cook the whole flan in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for about 25-30 minutes until the filling is set. Serve warm with a side salad.