Leek, cheese and tomato flan recipe

Ingredients

• 340 g plain flour
• 110 g margarine
• 55 g lard
• 3 leeks
• knob of butter
• 3 tomatoes, chopped
• 110 g cheese
• 2 eggs
• 150 ml double cream
• Dressed salad, to serve

Method

1. Heat the oven to 200°C (gas 6). Rub the margarine and lard into the flour with a little salt, then add cold water gradually until the pastry comes together. Wrap it and refrigerate for 30 minutes.
2. Chop the leeks. Melt the butter in a frying pan and cook the leeks and tomatoes until soft, then leave them to cool.
3. Roll the pastry on a floured surface to about the thickness of a pound coin and use it to line a flan tin.
4. Beat the eggs with the double cream and seasoning. Spread the cheese over the pastry, add the cooled vegetables and pour over the egg mixture.
5. Bake for about 30 minutes, until the filling is set. Slice the flan and serve it with dressed salad.