Ingredients:
1 cup flour
90 g butter
1 egg yolks
1 tablespoon lemon juice ( approx)
30 g butter
1 leeks
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
Directions:
——–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.
Servings: 6
Time preparation: 30 min.
Time total: 105 min.