This will keep in the fridge for up to two days.
(40 votes)
Cook: 50 Mins
Serves: 10
Price: 60p per serving
Nutritional Information
Each 149g serving contains
Energy
1340kj
320kcal
1340kj
320kcal
16%
Fat
23.1g
23.1g
High
33%
33%
Saturates
13.3g
13.3g
Med
66%
66%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
899kj/215kcal
Typical energy values per 100g:
899kj/215kcal
Ingredients
200g plain flour (plus extra for rolling out)
125g butter (cut into small cubes)
1 large free-range egg yolk
500g Asda Trimmed Leeks (thinly sliced)
300ml single cream
2 tsp chopped fresh thyme
125g Gruyère (grated)
3 whole eggs
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Rub 100g of the butter into the flour.
2
Mix the yolk with 2 1/2 tbsp cold water and add to the flour mixture. Mix with a round-bladed knife until it starts to form clumps – you may need a few more drops of water. Gather into a dough with your hands.
3
Lightly dust a work surface and rolling pin with flour. Roll out the pastry. Use to line a 20-23cm flan tin. Prick with a fork.
4
Lay a piece of foil in the pastry case and weigh down with a handful of uncooked rice. Bake for 10 minutes, remove the foil and rice, then bake for another 5 minutes. Reduce the oven to 180C/160C Fan/Gas4.
5
Melt the remaining butter in a large pan, add the leeks and stir. Cover and gently cook for 5 minutes, stirring occasionally. Remove the lid and cook, uncovered, for another 10 minutes, stirring often, until the leeks are soft.
6
Beat together the eggs and cream, and season with pepper. Stir in the leeks, thyme and 2/3 of the cheese.
7
Pour the mixture into the flan case and sprinkle on the rest of the cheese. Bake for 25 minutes or until the filling is just set.