Caramelised Leek and Potato Flan

Feel at home with one of grandma’s famous dishes! This savoury indulgence will have your guests asking for more.

  • 3 sheets or a 35 cm whole piece of a good quality pre rolled frozen shortcrust pastry*
  • 3 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 4 rashers bacon, trimmed of rind (optional)
  • ½ tsp each – curry powder and ground cumin
  • 2 large leeks, well washed and diced
  • 1 tsp caster sugar
  • 5 medium potatoes, peeled, and thinly sliced
  • 2 tbsp lemon juice
  • 100g grated cheddar cheese
  • 5 eggs
  • 400ml cream
  • 1/2 cup fresh chopped parsley
  • salt flakes and freshly ground black pepper to taste

Preheat the oven to 200°C (180°C fan forced).

Generously butter and grease the base and sides of a large removable base flan tin (24 cm round or 30 cm rectangle).

Lay in the pastry and line the base and sides of the tin. Trim off any excess pastry using a sharp knife. Keep these extra cut-offs for your letters. If there are any seams in the pastry case, press them together with your fingertips.

To blind bake: Lay a large sheet of baking paper over the pastry shell and weigh down with rice.

Bake the shell for 20 minutes, and then carefully remove the paper and rice. Bake again for a further 7 minutes or until pastry is evenly golden. Set the shell aside while preparing the filling.

Heat the oil in a large deep frying pan. Add the garlic, the bacon and curry powder. Let these ingredients cook gently for 5 minutes, while stirring often. Add the leeks and sugar and stir well. Cook over a low heat until the leeks are soft and golden. Add the potatoes and lemon juice and toss well, stirring occasionally. Cook for a further 8 minutes until lovely and golden. Cover the pan with a lid, reduce the heat to low and cook a further 5 minutes until tender. Let it cool for 15 minutes.

Spread the potato leek filling evenly over the pastry and scatter with the cheese.

Whisk the eggs with the cream, parsley and salt and pepper. Pour this mixture over the potato filling.

Bake for 40 minutes until firm.

Arrange your letters on baking paper and bake them in a separate tray. Pop them in for ten minutes until golden. Once they’ve cooled, you can spell out your word on the flan and stick them down with some raw egg white.

Tips:

Specialty supermarkets or delicatessens serve the best pastry in large rolls. If using pastry in sheets, remember to separate them and defrost slightly.

This mouth-watering flan is a winner! You’ll know what we’re talking about once you’ve tried it yourself!

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