Wild Mushroom, Leek & Gruyère Flan
Indulge in the melt-in-your-mouth flavours of wild mushrooms, tender leaks and creamy Gruyere cheese with this impressive flan recipe.
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Cooking tools:
- Food processor
- Rolling pin
- Silicone tray
- Nonstick skillet
- Chef's knife
- Cutting board
- Baking sheet
- Whisk
- Mixing bowl
- Spoon
- Spatula
- Oven
- Stove
- Freezer
Ingredients
- Pastry
- 1½ cups plain flour
- 125g butter, chilled
- ½ (50g) cup finely grated smoked cheddar
- 1 egg yolk
- ¼ cup chilled water
- 2 tbsp olive oil
- 1 leek, white part only, thinly sliced
- 200g mixed gourmet mushrooms (we used shiitake, enoki and pink oyster)
- 50g butter
- 2 garlic cloves, finely chopped
- 60g chestnut mushrooms (optional)
- 200g Swiss brown mushrooms, thinly sliced
- 5 sprigs fresh thyme
- Sea salt
- cracked black pepper
- ½ cup (50g) grated gruyère
- 3 eggs
- 300ml thickened cream
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