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Broccoli Leaves & Bacon Flan
Broccoli Leaves & Bacon Flan
added by tamara

Broccoli is still in season and the (easter) eggs in the flan make this a very seasonal dish - so I'd like this to be entered into the March competition. This is a great way to use up some otherwise forgotten greens. I thought my broccoli had given all it could the other week and was ready to pull her up but she is still producing some very small buds and along side the buds are some very tasty fresh leaves. You can use other greens in place of the broccoli such as spring greens, kale or even beetroot tops. Vegetarians can omit the bacon.

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Prep time
  • 1 Hour (Pastry) 5 Mins (Filling)
Cook Time
  • 30 Mins
Servings
  • 6
Ingredients
  • Short Crust Pastry
  • 225g Plain Flour – Sifted
  • Pinch of Salt
  • 50g Lard – Cubed
  • 50g Butter – Cubed
  • 1 cup Cold Water
  • Flan Filling
  • 1 Onion, finely chopped
  • 1 Celery stalk, finely chopped
  • 50g Butter
  • 1 Garlic clove, crushed
  • 50g Bacon, diced
  • 150g Sprouting broccoli leaves, finely sliced
  • 150g Cheese, such as gruyere, grated with extra for the topping.
  • 2 Eggs, beaten
  • Salt & black pepper
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Directions
To make the pastry, rub the lard & butter into the flour and salt to until the mixture is like fine breadcrumbs. Sprinkle enough water over the crumbs to bring the pastry together, but not too wet. Knead lightly on a floured surface until smooth. Wrap the pastry in cling film and refrigerate until required. Preheat the oven to gas mark 5 (190c/375f). Roll out the pastry to fit your pie dish. Cover with greaseproof paper and blind bake for 15 to 20 minutes. Keep any off cuts of pastry as you can cut them into 1cm strips to line the top of the flan. Fry the bacon in a pan until crispy and set aside on some kitchen paper, to remove some of the fat. Cook the onion and celery in the butter until soft, be careful not to brown the onion as this will taint the flavour of the egg later. Add the garlic, broccoli leaves and bacon and cook until the leaves start to soften, then remove from the heat and stir in the egg and cheese and add some salt & pepper for seasoning. Empty the filling into the pie casing. Use any left over pastry to line the top of the flan, brush over the exposed pastry with egg white or milk and sprinkle on the remaining cheese. Bake for 25 minutes. NB: I can't see the browse button on the web page to upload the photo, just a blank square where nothing happens.
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