I really like the addition of mustard to this rich, savoury tart. Because there's no egg white in the filling, it's creamier than a conventional quiche filling (if you prefer a more quiche-like texture, use one whole egg and one egg yolk instead of the two yolks).
Choose a good quality coarse grain mustard, such as Maille for the base, and serve it with a mixed green salad for brunch, lunch or Sunday supper.
- Prep Time : 25 minutes
- Cook Time : 45 minutes
- Yield : 4 - 6
- Shortcut Pastry
- plain flour - 2 cups (300g)
- pinch salt
- unsalted butter - 185g, chopped into cubes
- egg yolk - 1
- cold water - 2 - 3 tablespoons
- Leek & Bacon Filling
- unsalted butter - 30g
- 3 large or 5 small leeks - white part only, washed and finely sliced
- bacon - 100g, rind removed and diced
- egg yolks - 2
- double cream (or use thickened cream) - 150ml
- good quality grain mustard - 2 - 3 tablespoons
- fresh parmesan (parmigiano reggiano) - freshly grated
Place flour, salt and butter into food processor and whizz until mixture forms breadcrumbs.
Add the egg yolk and water and whizz until mixture forms a ball. Wrap in greaseproof paper and refrigerate 1/2 hour before using.
Preheat oven to 180degC (160degC fan-forced).
Roll out to fit pastry case (36cm x 12cm) or 20cm flan ring. Cover with baking paper and fill with uncooked rice or rock salt. Bake 10 -15 minutes or until base is golden.
Reduce temperature to 160 degC (140degC fan-forced).
Melt the butter in a frying-pan and cook the leeks until fairly soft. In another pan, fry the bacon in its own fat until it begins to brown. Drain well.
In a medium bowl, mix together the egg yolks and cream. Add the leeks and bacon. Season carefully - the bacon and parmesan are salty. Spread a fairly thick layer of mustard on the base of the flan and pour over the filling. Scatter evenly with parmesan cheese and bake in pre-heated oven for 30 minutes.