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Kieca mentioned a leek and pecorino flan appetizer that she'd had recently. It sounded good to me, and the conversation occured when I was hungry and contemplating what to make for dinner.
I'd already committed to making creme brulee for dessert and an all custard dinner seemed a bit weird. So, presto! chango! the flan became a tart and the dinner dilemna was solved.
Make 1 batch of pastry
250 grams of flour
165 grams of cold butter
85 ml of ice cold water
1/2 t salt.
Let it rest, roll it out to fit a tart pan, return the fridge to rest for an hour, then blind bake it at 400F for 15 minutes.
The Filling
6 large leeks (longer leeks are better, you want as much white stalk as possible)
2 T of butter
1 large pear
1/2 cup grated Pecorino
Salt and pepper
Cut the leeks into long thin strips, about 2 - 3mm wide (those of you who've read my cooking school entries know that when I say I am cutting things to such and such dimensions know that I mean in the very general neighbourhood of such and such dimensions, and straight lines be damned)
Peel and dice the pair (5mm dice)
Slowly saute the leeks in the butter.
Add a spponful or two of water and let the leeks soften until they are very tender.
Add the pear bits and cook for another ~2 minutes
Add 1/2 the cheese, some salt and pepper, and mix thoroughly.
Dump the whole mess into the tart shell and smooth out to cover the pastry evenly.
Sprinkle the remaining cheese over the top.
Return to a 300F oven for 15 minutes.
Turn the oven to broiler for a minute or two to brown the cheese on top.
Slice and serve with salad greens dressed with lemon juice, olive oil and minced shallots.
Some day, when I don't already have my heart set on creme brulee for dinner I will attempt a flan version and report back.
Posted by sasha at 01:59 AM Comments (0)