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Leek and Four Cheese Flan


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Ingredients

Leek and Four Cheese Flan

  • Pastry;
  • 75 g Parmesan
  • 150 g roasted and salted macadamia nuts
  • 210 g plain flour
  • 1 egg yolk
  • Sea salt and cayenne pepper to taste
  • 1 tsp mustard powder
  • 65 g ice cold water
  • Filling;
  • 2 leeks, cleaned and roughly chopped
  • 30 g Butter
  • Sprig fresh thyme, foliage only
  • 50 g white wine
  • 300 g cream
  • 300 g mixed soft cheeses of choice (we recommend taleggio, feta and Gruyere)
  • 3 eggs and 1 egg white
  • 6
    1h 0min
    Preparation 10min
    Baking/Cooking 1h 0min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Preheat
    oven to 200ºC.



    Make
    pastry by placing Parmesan into TM bowl and milling for 20 seconds on speed 8.
    Add macadamias and mill for 8 seconds
    on speed 8.



    Add
    remaining pastry ingredients and mix for 10
    seconds
    on speed 4 or until a
    crumbly mixture forms.



    Tip
    out onto floured ThermoMat and bring together with hands to form a disc shape.



    Roll
    out and line 24cm deep dish flan tin with removable base. Place into freezer
    for at least 30 minutes.



    Blind
    bake for 20-25 minutes until golden brown and fragrant. Set aside.



    Reduce
    oven temperature to 170ºC.



    To
    make filling, place leeks, butter and thyme into TM bowl and chop for 3 seconds on speed 6.



    Scrape
    down sides of bowl and sauté for 5
    minutes
    at Varoma temperature on
    speed 1.



    Add
    wine and cook a further 2 minutes at
    Varoma temperature on speed 1.



    Cool.
    Once cooled spread over cooked pastry base and set aside.



    Place
    cheeses into TM bowl and chop for 4
    seconds
    on speed 4. Add cream
    and cook for 5 minutes at 100ºC on speed soft or until cheeses have melted and blended with cream.



    Insert
    Butterfly and add eggs and white and
    beat for 2 minutes on speed 3.



    Add
    seasoning to taste and pour over leek mixture. Bake for 30-35 minutes, turning
    the heat down if necessary to prevent browning. The centre should still be
    somewhat wobbly as it will continue to cook when removed from the oven.



    Serve
    warm or cold with a fresh salad.

10

Accessories you need

11

Tip

Try
adding some halved cherry tomatoes, fresh spinach or asparagus after the leek
mixture underneath the custard.

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Comments

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  • This is one of the best

    Submitted by Thermomum5 on 13. January 2016 - 14:25.

    This is one of the best things I have made in my Thermomix! By far better than any patisserie flan/quiche. I love the macadamia nuts in the base and the texture of the custard is superb! Perfect with a side salad for a special lunch  tmrc_emoticons.)

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  • Truly delicious! Yes maybe a

    Submitted by guru-gretch on 23. February 2014 - 18:59.

    Truly delicious! Yes maybe a little time consuming but I just made the tart shell & leek mixture in the morning and it was totally doable, easy even!!! I am amazed that I cooked something that special! Loved it and love my Thermomix. Thank you for making me look oh so good!

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  • This is fairly fiddly and

    Submitted by Classmyth on 8. April 2013 - 15:37.

    This is fairly fiddly and time-consuming (I tried to make it for dinner, but we didn't eat until 10pm!) but tastes fantastic. It was delicious cold the next day too.

    Sarah

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