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Leek Flan

Although you can serve Frances Bissells’ flan straight from the oven, it develops a better, fuller flavour if served just warm. This is true of all vegetable tarts and flans.

Dish Details:


INGREDIENTS:

500g trimmed, sliced and rinsed leeks (prepared weight)
300ml pint milk
350g short pastry
175g Caerphilly or other hard cheese, grated
4 organic eggs
freshly grated nutmeg
freshly ground black pepper


PREPARATION:
1. Preheat oven to 180C/350F/gas mark 4. Gently simmer the leeks in milk for 8–10 minutes, then strain, reserving the milk.

2. Liberally grease a flan dish with butter. Line with the pastry, and spoon in the leeks and cheese, in alternate layers, finishing with a sprinkling of cheese.

3. Beat the eggs and reserved milk together, and add a little nutmeg and pepper. Pour in the dish, and bake for 40 minutes, until just set. Serve warm.

Tom Bissell’s wine recommendation

An Alsace wine is the perfect choice to serve with the leek tart, which has some affinity with the onion tarts of that region. Choose a light and fresh Sylvaner, or the more heady and fragrant Tokay.


PREP/COOK
INFORMATION:

Prep time: 25 minutes
Cook time: 40 minutes
Serves: 4

Source: What's in season: March Frances Bissell

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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