Ingredients

• 175g (6oz) plain white flour
•   salt and pepper
• 100g (4oz) butter
• 5ml (1 level tsp) Parmesan cheese
• 2 eggs and 1 egg yolk eggs and egg yolk
• 450g (1lb) leeks, trimmed
• 15ml (1tbsp) polyunsaturated oil
•   pinch nutmeg
• 75g (3oz) Camembert, rind removed, roughly chopped or mashed
• 142ml (5fl oz) single cream
• 50ml (2fl oz) milk

Method

1. Place the flour and salt in a bowl. Rub in 75g (3oz) of the butter until the mixture resembles fine breadcrumbs. Stir in the Parmesan cheese. Bind the ingredients together with the egg yolk and about 30ml (2tbsp) water. Knead lightly then wrap and chill the pastry for about 15 min.
2. Meanwhile, trim the leeks, cut into thin rings and wash well. Heat the remaining butter and oil in a large sauté pan, add the leeks and nutmeg. Cover and cook gently for about 10 min, or until the leeks have softened but not coloured; cool.
3. Roll out the pastry on a lightly floured surface and use to line a 20.5cm (8in) flan ring placed on a baking sheet; chill for about 15 min. Bake blind at 200°C (400°F) mark 6 for about 12 min or until set but not browned.
4. Remove the rind from the Camembert, then roughly chop or mash with a fork. Place in a bowl with the cream and whisk until almost smooth. Whisk in the eggs and milk and season well.
5. Using a slotted spoon, pile the leeks into the baked flan case then pour over the custard mixture. Bake at 180°C (350°F) mark 4 for about 35 min or until just set. Stand for about 10 min before serving.

Notes