215 g packet frozen shortcrust pastry, thawed
175 g leeks, very thinly sliced
142 ml soured cream
salt and freshly ground black pepper
4 medium eggs
4 anchovy fillets, halved
parsley sprigs to garnish
175 g leeks, very thinly sliced
142 ml soured cream
salt and freshly ground black pepper
4 medium eggs
4 anchovy fillets, halved
parsley sprigs to garnish
method
1. Roll out the pastry and use to line a 20 cm flan ring or tin. Line with greaseproof paper and dried beans and 'bake blind' in a preheated moderately hot oven, 200°C, 400°F, Gas Mark 6, for 10 minutes.
2. Remove the beans and paper and return to the oven for 5 minutes.
3. Put the leeks in the pastry case, spread the cream evenly on top and sprinkle with salt and pepper.
4. Return to the oven for 15 minutes.
5. Make 4 deep depressions in the flan, using the back of a tablespoon and break an egg into each.
6. Lay the anchovy fillets across the eggs and sprinkle with pepper.
7. Return to the oven for 10 to 15 minutes, until the eggs are lightly set.
8. Garnish with parsley and serve with tomato halves.
2. Remove the beans and paper and return to the oven for 5 minutes.
3. Put the leeks in the pastry case, spread the cream evenly on top and sprinkle with salt and pepper.
4. Return to the oven for 15 minutes.
5. Make 4 deep depressions in the flan, using the back of a tablespoon and break an egg into each.
6. Lay the anchovy fillets across the eggs and sprinkle with pepper.
7. Return to the oven for 10 to 15 minutes, until the eggs are lightly set.
8. Garnish with parsley and serve with tomato halves.
serving amount
serves: 4
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