• 10 oz (280 g) shortcrust pastry
• 1 lb (450 g) leeks
• 2 oz (56 g) butter
• 2 egg yolks
• 2 tablespoons double cream
• Salt and pepper

Method:

1. Roll out the short crust pastry and use to line an 8" (20 cm) flan case, leaving enough for the top.  Put into the fridge to chill whilst you're preparing the filling.
2. Top and tail the leeks and then cut from the top end down the middle, splay and wash thoroughly. Cut cross-ways into thin slices.
   Melt the butter in a saucepan, add the leeks, cover and reduce the heat, simmer for about 15 minutes until soft stirring occasionally.
3. Beat the egg yolks, add to the leeks and stir in the cream. Season to taste.
4. Pour the mixture into the flan case and cover with the rest of the pastry.  Flute the edges and seal with water.  Brush with a little more egg or milk.
5. Put into a pre-heated oven at Gas Mark 6 (200°C/400°F) for about 45 minutes until the pastry is done.
6. Serve hot.

Serves 4.