- Serves: 4-6
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 225 g plain flour
- 110 g butter
- 2 eggs, eparated
- 25 g icing sugar
For the filling:
- 110 g butter
- 450 g leeks, thickly sliced (white and green)
- 2 tsp honey
- 150 ml double cream
- pinch of ground saffron
- 4 eggs
- salt, and freshly ground pepper
- nutmeg, freshly grated
1. Preheat the oven to 190°C/gas 5.
2. First make the pastry. Place the flour, butter, egg yolks and icing sugar into a food processor and blend until the mixture forms into a ball of dough.
3. Place the dough in a plastic bag and chill for at least 30 minutes.
4. When the pastry has chilled, roll it out on to a floured board, and line a 23cm flan dish or tin with it. When you line it, keep the pastry hanging over the edge, but gently push it into the sides of the dish or tin. This allows you to blind bake the pastry case without the sides collapsing.
5. Prick the base with a fork. Now whip up an egg white to a froth and brush over the pastry to seal it.
6. Blind bake the pastry case for 10 minutes. Remove the pastry case from the oven and reduce the oven temperature to 180°C/gas 4.
7. Meanwhile, prepare the filling. Melt the butter in a large saucepan and add in the leeks. Sweat the leeks by cooking them over a very gentle heat with the lid on for about 15 minutes.
8. Increase the heat under the leeks and add in the honey. Stir very gently until the leeks are caramelised.
9. While this is happening, in another saucepan, heat up the double cream and add the saffron. Heat up to scalding point and then remove from the heat and leave to infuse.
10. Lightly beat the eggs in a bowl and then mix in the saffron infusion. Season with salt and freshly ground pepper.
11. Layer the caramelised leeks into the pastry case and pour over the saffron egg mixture. Grate over the nutmeg.
12. Bake for 25 minutes until set. Serve warm or cold.
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