About this recipe:This Gruyere cheese flan is obviously prepared with rich and nutty Gruyere. It is best to cool the pastry overnight in the refrigerator if you have the time, or you can obviously cheat and use shop-bought!
For the pastry
200g plain flour
70g cold butter, cut into pieces
1 pinch of salt
For the filling
500g Gruyere cheese, grated
200ml double cream
salt and freshly ground black pepper
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Sift the flour onto a work surface. Cool your hands by running them under cold water. Form a hollow in the middle of the flour and add in the cold butter and salt. Gradually add the water. With cold hands, rub together the ingredients with your fingers until all ingredients are well mixed. Knead till soft. Form the pastry into a ball, cover with a cloth and leave for at least two hours, best overnight, in the refrigerator.
Preheat the oven to 220 C / Gas 7. Grease a baking tray well with butter. Roll the pastry on a floured work surface and lay it over the bottom of a flan tin. Prick with a fork several times. Spread the grated cheese over the pastry.
Beat together the milk, double cream and egg yolks, and season with salt and pepper. Pour over the cheese and bake cake in preheated oven 30-40 minutes. Surface should be well browned.