This tart originally began as a 'Baby Leek Flan', but when I saw the baby leeks neatly laid out in the pastry, I thought they looked a little plain and required additional colour and texture. So I boiled some Puy lentils and spread them evenly onto the leeks. I think the flan is much better for it. You get the sweet silky texture from the leeks, but also bite from the puy lentils. You will also detect faint undertones from the grainy mustard.
My Legume Love Affair. MLLA was founded by Susan of the Well Seasoned Cook. This month MLLA #36 is being hosted by Aqua of Served with Love.
For the shortcrust pastry to line a 8 - 9 inch round tin
Serves 4 - 6
225g plain flour
½ teaspoon salt
3 tablespoons water
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 20 minutes.
For the filling
50g puy lentils or brown lentils
1 tablespoon wholegrain mustard
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
2 medium leeks, sliced or 5 – 6 baby leeks, kept whole
Salt and pepper to taste
150ml single cream or milk
When the lentils are cooked, drain. Stir in the wholegrain mustard, season to taste and set side.
Meanwhile, fry the onions and garlic in oil until translucent, then add in the leeks and sauté in pan with lid until soft, stir from time to time to prevent from sticking. If the leeks are whole, put a fork in it to check if it has been cooked through. Season to taste and turn gas off.
If the leeks are whole, gently place them length ways into the pastry case. Then evenly scatter over the mustardy lentils. If your leeks are sliced, add in the mustardy lentils and stir well to combine, then evenly spread into the pastry case.
Now whisk together the cream or milk with the egg and a little seasoning. Pour over the leeks and lentils. Bake in oven gas mark 5 for 30 – 35 minutes.