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Categories:
pastry flour butter egg yolk lemon juice filling butter leek eggs whipping cream grated cheese tomatoes fresh basil parsley salt pepper Parmesan cheese
Viewed: 18 - Published at: 7 years agoIngredients
- Pastry
- 1 cup flour
- 90 g butter
- 1 egg yolk
- 1 tablespoon lemon juice (approx)
- Filling
- 30 g butter
- 1 leek
- 3 eggs
- 300 ml whipping cream
- 3/4 cup grated cheese
- 3 small ripe tomatoes
- 3/4 cup chopped fresh basil
- 1/2 cup chopped parsley
- salt
- pepper
- 2 tablespoons parmesan cheese
Method
- --------Pastry-----------.
- Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
- Cover.
- Refrigerate 30 minutes.
- Roll out to fit 23 cm flan tin, trim edges.
- Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
- Remove paper and beans, return to oven and bake a further 5 minutes.
- ----------Filling--------------- 1/4.
- Melt butter in pan, add sliced leek, cook until tender.
- Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
- Peel tomatoes, cut into 1 cm slices.
- Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
- Sprinkle with salt, pepper and grated parmesan.
- Bake in moderate oven for 30 minutes.
