There's Cheddar in the pastry, as well as on top, to bring out the flavours of the vegetables.
This attractive green flan makes excellent use of traditional Welsh leek. Frozen peas taste just as good in it as fresh but don't use canned ones or the flavour will be altered.
Serves 4 - 6
450 g (1 lb) leeks, trimmed, sliced and washed
100 g (4 oz) fresh or frozen shelled peas
salt and pepper
150 ml (1/4 pint) fresh milk
150 g (5 oz) natural yogurt
3 eggs
175 g (6 oz) plain wholemeal flour
100 g (4 oz) Cheddar cheese, grated
75 g (3 oz) butter
1. Cook the leeks and peas in a little salted water in a tightly covered medium saucepan until tender. Drain well.
2. Puree together the leeks, peas, milk and yogurt in a blender or food processor.
3. Beat 2 of the eggs into the puree and season to taste. Lightly beat the remaining egg in a small bowl.
4. Put the flour and half the cheese in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then bind together with the remaining egg
5. Roll out the pastry on a lightly floured surface and use to line a 23 cm (9 inch) flan dish. Pour in the leek mixture.
6. Sprinkle over the remaining cheese. Bake at 190°C (375°F) mark 5 for 50 - 55 minutes, until golden.
