Leek and Bacon Flan with Mustard

[Starters]

170g/6oz flour quantity rich shortcrust pastry 

15g/½oz butter

white part of 5 small or 3 large leeks, washed and finely chopped

55g/2oz bacon, chopped

2 egg yolks

150ml/¼ pint double cream

salt and freshly ground black pepper

coarse grain mustard

Parmesan cheese, grated

1. Roll out pastry and use to line a 20cm/8in flan ring. Refrigerate for 30 minutes.

2. Preheat oven to 190°C/375°F/Gas mark 5.

3. Bake blind. Remove from oven and reduce temperature to 170°C/325°F/Gas mark 3.

4. Melt butter in a pan and cook leeks until fairly soft. In a second pan fry the bacon in it's own fat until it begins to brown. Drain well

5. Mix the egg yolks and cream. Add leeks and bacon. Season with salt and pepper.

6. Spread a fairly thick layer of mustard on the base of the flan case and pour in the filling. Sprinkle on Parmesan cheese. Bake in oven for 30 minutes or until the filling is set.