A little like a quiche, but more delicious with a crispy potato layer. Delicious served warm or at room temperature. Serves 4-5
2 cups (300g) plain flour
200g salted butter, diced and at room temperature
100ml cold water
1 tbs lemon juice
2 large long thin shaped potatoes, peeled
1 large leek, green end trimmed and discarded, wash well
3 cloves garlic, peeled
1 tbs olive oil
4 rashers bacon, diced
120g cheddar cheese, cut into long pieces
3 large eggs
200ml thickened cream
2 tsp fresh chopped thyme
Lightly grease a 24cm removal base flan tin and preheat the oven to 200C (180C fan forced). Attach the mixing bowl to the stand mixer with the flat beater and the pouring shield. Place the flour into the bowl. Add the butter and turn to speed 2. Mix for 1 ½ - 2 minutes or until the butter has rubbed into the flour. It will resemble course breadcrumbs.
Add the cold water and lemon juice and mix to a soft dough. Do not over mix the dough. Remove dough from the bowl and with lightly floured hands form into a ball. Wrap in plastic wrap and refrigerate 30 minutes.
Meanwhile, wash and dry the mixing bowl and attach the slicer shredder with the slicing drum to the stand mixer. Turn the mixer to speed 6, add the leek, followed by the potatoes and garlic to the hopper and slice. Remove from the bowl.
Remove the slicing drum and attach the coarse shredding drum. Turn the mixer to speed 6, add the cheese to the drum and grate. Heat the oil in a large frying pan, add the bacon and cook 3 minutes or until lightly crisp. Add the sliced potato mixture and cook 7 minutes lightly tossing occasionally until the potatoes are just tender and lightly crispy on the edges. Set aside.
Roll out the pastry on a lightly floured surface and line the flan tin. Trim off any excess pastry. Line pastry with baking paper then cover with baking beans or rice. Bake for 15 minutes on centre shelf of oven. Remove beans/rice and paper and bake for a further 5 minutes until the bottom is just golden and pastry looks almost cooked.
Remove from oven and set aside. Reduce oven temperature to 180C (160C fan forced). Arrange the potato mixture over the base of the pastry case. Attach the whisk to the stand mixer. Place the eggs, cream, grated cheese, thyme and salt and pepper into the mixing bowl. Turn to speed 2 and mix to combine. Pour slowly over the potatoes allowing the mixture to seep into the potatoes.
Bake on the centre shelf for 30 minutes or until golden and firm. Stand 5 minutes before removing from pan.