Leek Flan

Leek Flan

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Preparation time

Preparation time: 20 minutes & cooking time. Difficulty: 3/5. For servings: 4 for starter / 2 for main course. 


round puff pastry base, blind-baked* in a 24 cm flan dish
ml olive oil
ml cream
175 g Luxembourg goat’s cheese (soft)
Guérande sea salt
Freshly ground black pepper
g butter
g toasted hazelnuts, roughly chopped
Serve with:
Salad of your choice

To blind bake the pastry, line the flan dish, cover with a sheet of baking parchment and dried lentils, for example. Bake for 15 minutes at 180°C, then remove the lentils and parchment, and continue to bake the pastry base until it starts to turn slightly golden-brown. Put aside.

Wash the leeks, chop them into 3 sections, and blanch in salted water that has been brought to the boil. After 5 minutes, remove the leeks and plunge them in very cold water.

Slice the leeks into even, 2 cm chunks and arrange them vertically on top of your flan base. To make your flan look attractive, try to evenly distribute the green and white chunks.

Dot the cheese all over the leeks, and before you bake the flan, ensure that the topping ingredients are tightly packed together. Mix together the olive oil and cream, spread this over the top, and season with black pepper.

Bake at 200°C for 20 minutes, fan-assisted, the top may go slightly golden-brown.

In the meantime, toast the roughly chopped hazelnuts in the butter with a pinch of salt, making sure that the butter does not burn.

Just before you are ready to serve the flan, spread this butter & hazelnut mixture over it.

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