Ingredients :
Savoury Pastry....please refer footnote for method in making this pastry
3 leeks( if you are a leek lover, you may a little more)
4 tbsp tomato puree
1 1/2 tsp basil ( can use fresh basil leaves but have to chop finely to bring out the flavours)
2 tins peeled tomatoes( you can use fresh ones but cooking time will be
longer because you have to cook till it is drier)
2 tbsp oil
salt, pepper
Method :
Slit the leeks lengthwise, and wash well under running water.(Be careful
to wash away hidden fine sand in between the leaves)
Drain well , then cut across into strips.
Saute in oil until soft, but do not over fry till they becomes brown.
Put in the tomatoes to the pan cutting them roughly into smaller pieces with
the frying ladle.
Allow the mixture to reduce for about 15 minutes.
Stir in the puree and basil.
Season to taste.
The filling should be fairly firm , not watery.
Spread over the prepared pie shell.
Bake at about 200 degrees Celcius for half an hour.
How to prepare the Savoury Flan Pastry:
Ingredients :
250g dl plain flour
100g cottage cheese
100g butter or margarine
Method :
1) Rub the fat into the flour until it resembles breadcrumbs.
Work in the cottage cheese and allow dough to rest in a cold place.
Remember to cover it to avoid drying.
Rest for about half hour.
The dough can be made one or two days ahead.
2) Roll out the dough to line a shallow pie dish, measuring up
to 30 cm in diameter.
Press the dough up the sides of the dish and prick the base with a fork.
3) Either fill the pie shell or bake it blind for about 10 minutes before filling.
If the filling is quite firm, there is no need to bake the pastry blind first.
To bake blind, prick the pastry all over and leave to rest for 15 minutes.
Bake at about 200 degrees Celcius. for about 10 minutes.
Fill and bake for a further 20 minutes.
Savoury Pastry....please refer footnote for method in making this pastry
3 leeks( if you are a leek lover, you may a little more)
4 tbsp tomato puree
1 1/2 tsp basil ( can use fresh basil leaves but have to chop finely to bring out the flavours)
2 tins peeled tomatoes( you can use fresh ones but cooking time will be
longer because you have to cook till it is drier)
2 tbsp oil
salt, pepper
Method :
Slit the leeks lengthwise, and wash well under running water.(Be careful
to wash away hidden fine sand in between the leaves)
Drain well , then cut across into strips.
Saute in oil until soft, but do not over fry till they becomes brown.
Put in the tomatoes to the pan cutting them roughly into smaller pieces with
the frying ladle.
Allow the mixture to reduce for about 15 minutes.
Stir in the puree and basil.
Season to taste.
The filling should be fairly firm , not watery.
Spread over the prepared pie shell.
Bake at about 200 degrees Celcius for half an hour.
How to prepare the Savoury Flan Pastry:
Ingredients :
250g dl plain flour
100g cottage cheese
100g butter or margarine
Method :
1) Rub the fat into the flour until it resembles breadcrumbs.
Work in the cottage cheese and allow dough to rest in a cold place.
Remember to cover it to avoid drying.
Rest for about half hour.
The dough can be made one or two days ahead.
2) Roll out the dough to line a shallow pie dish, measuring up
to 30 cm in diameter.
Press the dough up the sides of the dish and prick the base with a fork.
3) Either fill the pie shell or bake it blind for about 10 minutes before filling.
If the filling is quite firm, there is no need to bake the pastry blind first.
To bake blind, prick the pastry all over and leave to rest for 15 minutes.
Bake at about 200 degrees Celcius. for about 10 minutes.
Fill and bake for a further 20 minutes.
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