| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Plain flour |
| 1 |
|
Pinches salt |
| 2 |
oz |
Lard |
| 1 |
tb |
Chopped parsley |
|
|
Cold water |
| 1 |
oz |
Butter |
| 1 |
lb |
Leek; trimmed and finely |
|
|
; diced |
| 4 |
oz |
Smoked bacon; finely diced |
| 1 |
|
Clove garlic |
| 1 |
pn |
Nutmeg |
| 2 |
lg |
Eggs |
| 10 |
fl |
Double cream |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Pre heat oven to 170C. Sieve the flour and salt. Rub in the lard as gently
as possible until the mixture reaches a fine sandy texture. Add the parsley
and enough water to form the pastry. Chill for 2 hours. Line an 8 inch flan
tin with the pastry and prick, using a fork (this will prevent excessive
aeration). Place in the oven for 20-30 minutes on the middle shelf.
Melt the butter in a pan. Add the leeks, bacon and garlic and gently cook
for 5 minutes. Season with salt and freshly ground black pepper. Transfer
the mixture into the flan dish, discarding the liquid. Warm the cream, beat
the eggs and combine the two. Season with salt, pepper and nutmeg.
Pour the mixture over the leeks. Place in the oven and bake for 30-35
minutes until set.
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