Leek, mushroom and goat cheese flan


Here’s a delicious vegetarian flan, perfect for an easy week night dinner or weekend lunch.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leek, mushroom and goat cheese tart


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4-6 1x
  • Diet: Vegetarian

Ingredients

Scale

1 tablespoon plus 2 teaspoon olive oil, 1 for greasing

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt

16/450 g medium cremini or white mushrooms

Salt

Cracked pepper

1 sheet frozen puff pastry (defrosted according to package directions

3 eggs

225 g goat cheese

Micro herbs to garnish


Instructions

  1. Preheat the oven to 200°C.
  2. Grease a flan or pie dish lightly with oil, line with baking paper if desired.
  3. Using a mandoline or very sharp knife, cut leeks into paper-thin slices. Clean and slice mushrooms.
  4. Heat 1 tablespoon oil in a skillet over medium heat; add leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat the remaining teaspoon of oil in a skillet over medium-high heat; add mushrooms and sauté until all residual liquid has reduced, about 5 minutes.
  5. Combine mixture with mushrooms and sauté together briefly, season with salt and pepper. Remove pan from heat. Cool before loading into pastry.
  6. Place thawed puff pastry sheet into prepared flan or pie dish. Trim edges as desired.
  7. Break one egg into a small bowl, beat slightly, then brush edges of pastry with egg wash. Brush entire surface with remaining beaten egg wash. Prick the interior of the pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
  8. Meanwhile, combine the remaining eggs with goat cheese and blend until smooth. Spread onto the pastry and spread to fill. Return to oven and bake just until set, about 5 minutes. Remove from oven and spread with mushroom-leek mixture.
  9. Crumble remaining cheese on top, bake for another 5 minutes, until warm and the cheese melted.
  10. Garnish with micro herbs and serve.
  • Prep Time: 30 mins
  • Cook Time: 15-20 mins
  • Category: Leeks
  • Method: bake
  • Cuisine: Modern Australian

Pumpkin, smoky eggplant hummus, figs

 

Share:

Facebook
Twitter
Pinterest
LinkedIn

Table of Contents

On Key

Related Posts

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time