For the pastry
300g plain flour
150g unsalted butter, cubed
1 whole free range egg beaten and
extra for brushing
3 tsp cold water
For the filling
2 tbsp olive oil
1 small leek, shredded and really
washed well
1kg raw pumpkin, roasted with a little oil
and salt and pepper until well coloured
and cooked, this will yield about 450g
cooked flesh
3 medium free range eggs
1 pint semi-skimmed milk
Salt
Coarse ground black pepper
2 pots fresh parsley, roughly chopped
115g grated cheddar cheese
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes in total
Serves: 4-6
1. Pre-heat the oven to 190°C, gas mark 5.
2. Place the flour and butter together into a food processor and blend until you have a fine mixture.
3. Add the egg and pulse together, then add the water, until the pastry just starts coming together, do not overwork.
4. Turn out and gently knead into a ball, then using a little flour, roll out to about ¼ to ½cm thick.
5. Line the pastry in a 25 x 4cm deep flan tin and line with greaseproof paper.
6. Fill with baking beans and bake in the pre-heated oven for 20 minutes, then remove the paper and beans and cook for a further 15 minutes to cook the case, and then brush with beaten egg.
7. Meanwhile, heat the olive oil, then add the well drained leeks and cook for 3-4 minutes to soften slightly.
8. Place the leeks into a bowl.
9. Chop the cooked pumpkin or squash and add to the leeks.
10. In a separate bowl, whisk the eggs and milk together, then season well with salt and pepper, add the chopped parsley and the cheese.
11. Pour over the leeks and mix really well.
12. Spoon into the cooked flan base and place onto a baking sheet.
13. Carefully place into the pre-heated oven and cook for 40-45 minutes or until just set.
14. Remove from the oven and cool.
15. Serve at room temperature with a nice green salad.
300g plain flour
150g unsalted butter, cubed
1 whole free range egg beaten and
extra for brushing
3 tsp cold water
For the filling
2 tbsp olive oil
1 small leek, shredded and really
washed well
1kg raw pumpkin, roasted with a little oil
and salt and pepper until well coloured
and cooked, this will yield about 450g
cooked flesh
3 medium free range eggs
1 pint semi-skimmed milk
Salt
Coarse ground black pepper
2 pots fresh parsley, roughly chopped
115g grated cheddar cheese
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes in total
Serves: 4-6
1. Pre-heat the oven to 190°C, gas mark 5.
2. Place the flour and butter together into a food processor and blend until you have a fine mixture.
3. Add the egg and pulse together, then add the water, until the pastry just starts coming together, do not overwork.
4. Turn out and gently knead into a ball, then using a little flour, roll out to about ¼ to ½cm thick.
5. Line the pastry in a 25 x 4cm deep flan tin and line with greaseproof paper.
6. Fill with baking beans and bake in the pre-heated oven for 20 minutes, then remove the paper and beans and cook for a further 15 minutes to cook the case, and then brush with beaten egg.
7. Meanwhile, heat the olive oil, then add the well drained leeks and cook for 3-4 minutes to soften slightly.
8. Place the leeks into a bowl.
9. Chop the cooked pumpkin or squash and add to the leeks.
10. In a separate bowl, whisk the eggs and milk together, then season well with salt and pepper, add the chopped parsley and the cheese.
11. Pour over the leeks and mix really well.
12. Spoon into the cooked flan base and place onto a baking sheet.
13. Carefully place into the pre-heated oven and cook for 40-45 minutes or until just set.
14. Remove from the oven and cool.
15. Serve at room temperature with a nice green salad.
