Bacon and Leek Flan - News, Weather, Sports, Toledo, OH

Bacon and Leek Flan

Pasty
  1 Cup  Whole wheat Flour
  1 Tsp.  Baking Powder
  1 Tsp.  Salt
  1 Tsp.  Brown Sugar
  2 Tbsp. Shortening
  2 Tbsp. Butter
  3 Tbsp. Cold Water
  1 Tbsp. Oil

Filling
  1 1/2 C.  Leeks, diced (white part only)
  4 Slices Canadian bacon, cut into julienne
  4 Tbsp. Butter
  4 Eggs
  2 1/2 C. Milk
  3 Tbsp.  Heavy Cream
  1/4 tsp. each Salt and freshly Ground Pepper
  1/4 tsp. Paprika

Pasty
1. Preheat oven to 400 degrees.
2. In a small bowl-- combine flour, baking powder, and salt
3. Add shortening and butter, cut into small pieces, and rub gently until mixture resembles fine breadcrumbs.
4. Dissolve sugar in 3 Tbsp. of cold water and oil.  Add enough liquid until mixture comes cleanly away from the sides of the bowl.
5. Turn onto a lightly floured work surface and knead gently, 1 minute.  Allow pastry to rest (covered) in refrigerator-- 15 min.
6. Roll out pastry and line a 8 or 9 inch greased tart pan.  Pinch the base with the dough all over with a fork and bake blind (line the pastry with parchment paper and fill with rice or dried beans) in preheated oven for five minutes.
Remove the parchment paper and dry filling, and bake 5 minutes.

Filling
1. Preheat oven to 375 degrees.
2. Place bacon into a small saucepan of boiling water.  Boil 1 minute pour into strainer. Run cold water over bacon.
3. Cook bacon in a dry pan until brown and crispy. Strain off excess fat.
4. To the same pan, add the butter; saute leeks quickly over medium/high heat.
5. Beat together eggs, heavy cream, and seasoning. Add leeks and bacon.
6. Pour into pastry shell and dust with paprika. Bake in a preheated oven, 35 minutes, or until the flan feels firm in the center.

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