Leek flan
Instructions
Crust: put flour on the work surface, making the fountain, putting at the Centre the soft butter and chopped, egg yolk and a pinch of salt and mix by adding cold water necessary to obtain an elastic dough.
Work the dough with your hands until it is smooth, wrap it well in a floured cloth and keep it in a cool place for at least half an hour.
Then roll out with a rolling pin into a sheet of about half a cm.
thick and line with this the bottom and sides of a mould for flan.
Prickling it in several places with a fork and cook in a hot oven crust.
Let it cool in the mould, sformarla and keep it aside.
Prepare bechamel sauce: melt 40 g of butter in a saucepan, incorporate the flour, stirring well with a wooden spoon, make toast, then dilute with hot milk added gradually.
Bring the sauce to a boil, let it cook for a few minutes, stirring, season it with nutmeg, salt and pepper and remove from heat.
Finely sliced leeks (white part only), put them in a saucepan with half an ounce of butter, salt, and pepper and cook them up to reduce them to a pulp, but not let them Brown.
Join the sauce thinned with cream and leave on the heat until the mixture has thickened nicely.
Pour it into the crust, sprinkle with the parmesan and the remaining melted butter and bake in a hot oven.
Ingredients and dosing for 4 persons
- 10 leeks
- 120 g of butter
- 30 g of grated parmesan cheese
- 40 cl of cream
- 40 g of flour
- 40 cl of milk
- Nutmeg
- Salt
- White pepper
- For the crust:
- 300 g of flour
- 180 g of flour
- 180 g of butter
- 1 egg yolk
- Salt