Pumpkin, Bacon and Leek Flan

For this post I’m duelling with a home-made pastry versus easy peasy shop bought pastry. In reality I’m not picking sides as I regularly buy puff pastry but when time allows I do believe you can’t do better than buttery home-made.

Savoury flans and quiches are a great crowd pleaser for buffet style entertaining but are sometimes overlooked as a serious dinner contender. There are so many possible fillings however that I challenge you to give it a try more regularly. With a mixed salad on the side it’s a tasty alternative to classic meat and vege dinners and if, like me, you have to hide vegetables from your loved ones than a flan is an ideal way to pump them full of healthy goodness!

If you opt for the home-made pastry route than choose a classic short crust or flan pastry as per the recipe below. Alternatively drive to your local supermarket and simply pick up a pack from the chiller cabinet. Below I’ve shown both in action and they are equally delicious.

ingredients for the pastry 250g flour, 125g butter (cubed and slightly softened), 1 tsp caster sugar, pinch of salt, 40ml cold water

ingredients for the flan1/2 pumpkin, 2-3 leeks, 8 rashers bacon, fresh thyme, 150ml single cream, nutmeg, salt & pepper, 4 egg yolks, 1 round tomino cheese (or Brie)

preparation for the pastry
1. Heap the flour on to a cold work surface and create a well in the centre.
2. Put the butter, egg, sugar and salt in the well and using your fingertips cream the ingredients together drawing the flour in little by little.

3. Add the cold water and mix until the dough begins to hold together.
4. Use the palm of your hand and push the dough away from you a few times until smooth. Wrap in cling film and refrigerate until required.
5. Roll out to the size of your flan dish, chill for a further 20 mins and then blind bake at 190C for 20 minutes.
6. Or simply place your shop bought pastry is flan dish ready to fill with your vegetables.

preparation for the flan
1. Loosely chop the pumpkin and leek and roast in the oven with a drizzle of olive oil for 15 mins. chop up the bacon and add to the pan. roast for another 10 mins or until lightly golden.

2. In a jug beat the egg yolks, cream, nutmeg, thyme, and seasoning. If you prefer you can lighten the flan by making a béchamel sauce (butter, flour & milk) instead if using the cream and eggs.
3. Place the vegetables in the baked flan case.

4. Slice the tomino / Brie and lay around the flan on top of the vegetables. The cheese can be left off if you prefer a lighter option.

5. Pour over the cream mixture (or béchamel).

6. return to the oven for a further 20-30 minutes until golden.

6. Leave to cool before using a palette knife to lift the flan onto a serving plate.
7. Serve warm.


4 Responses to “Pumpkin, Bacon and Leek Flan”
  1. Great mix of veggies for this dish.

  2. Karen says:

    I’ve been enjoying catching up on your posts now that I’m back from my holiday…this sounds like a delicious meal.

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