8 Serves
93 Mins
Sift the flour and salt into the food processor. Add the butter and lard, pulsing until the mixture resembles fine breadcrumbs. Transfer to a bowl, stir in the cheese and enough water to form a dough. Knead briefly on a floured surface, roll out, and line the flan tin. Prick the base with a fork and chill for 20 minutes.
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Vitamin E
4 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
167 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
389 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
307 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Melt the butter in a saucepan over low heat. Add the leeks and salt, covering to cook for 10 minutes until soft. Remove the lid, increase heat, and cook for 2 minutes to evaporate excess liquid. Set aside to cool.
Preheat the oven to 200°C. Line the pastry case with baking paper and baking beans, then blind bake for 15-20 minutes. Remove the paper and beans, and bake for another 7-10 minutes until golden. Reduce oven temperature to 190°C.
In a bowl, whisk the crème fraîche, whole egg, egg yolks, and nutmeg. Season with salt and pepper, then stir in the cooled leeks. Pour the mixture into the tart case and bake for 35-40 minutes until set. Let rest for 10 minutes before serving.
19
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Chinese
French