Leek and Bacon Flan

five star polytunnel leeks garlic fever few Leek and Bacon Flan
Serves 4 to 6

200g short crust pastry
500 g leeks
6 bacon rasher slices
Salt and pepper for seasoning
40 g butter
2 eggs
1 teacupful of single cream

Preheat the oven to 190C / gas no 5

Roll the pastry out on a floured board to a circle larger than an 8 inch tin, so allowing for the sides. Line the tin with the pastry, up to the sides and trim.
Cut away the base of the leeks and remove any outer leaves and wash carefully. Slice each leek open, cut then shred thinly.

Melt the butter in a large frying pan. Cut up the rashers of bacon into small pieces and add to the pan, stir gently and add the leeks. Season with the salt and pepper and stir again. Sauté the leeks and bacon until the leeks are soft, about 20 minutes.

Spoon the mixture into the prepared pastry case, without the juices else the base goes soggy. Lightly mix the eggs and cream together and pour over the mixture.

Place in the centre of the oven and bake for 35 to 45 minutes

This flan can be eaten hot served with potatoes, or cold with a mixed leaf salad

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