A superb pie for a picnic and it’s fairly sturdy, covered with pastry all around making it nice and portable.
It has a super cheesy case and is filled with gorgeous, satisfying flavour.
2 tablespoon olive oil
1 knob of butter, plus extra for greasing
1 onion, chopped
2 leeks, chopped, dark leaves discarded
500g shortcrust pastry, at room temperature
250g (9oz) piece of ham in a thick slice
3 eggs and 1 extra egg yolk
50ml double cream
300g Emmental cheese, grated
Salt and freshly ground black pepper
1 beaten egg to glaze
Pre-heat the oven to 220°c / 200°c Fan.
In a large pan heat the oil and butter. Add the onion and gently fry for 5 minutes. Add the leeks and fry them for 10 minutes or until they are soft.
Roll out two-thirds of the pastry onto a floured board to the thickness of about 3mm.
Grease a 27cm flat tin and line it with the pastry. Prick the base with a fork about 15 times and cover with foil.
Place in the oven on the middle shelf and bake for 10 minutes. Remove the foil and bake for a further 5 minutes until golden brown. Remove the pie case from the oven and allow to cool.
Chop the ham into 1cm cubes and set aside. Beat the eggs and cream together and mix in the cheese, onions, leeks and ham. Season the mixture with plenty of pepper and pour into the baked pastry case.
Roll out the rest of the pastry into a disc large enough to cover the pie. Lay the disc over the pie dish and trim to fit, decorating the top with any excess pastry. Brush with a beaten egg and cut a small hole in the top to let the steam escape. Cover with foil and place in the oven and bake for 20 minutes, then remove the foil and bake for a further 10 minutes.
Allow the pie to cool before turning it onto a plate.
To do this, cover the top of the pie with a plate, flip it over, lift off the flan tin and then flip back carefully onto another plate.
Serve with a tomato salad, pickles and mustard.