From Thermomix Australia Consultants Newsletter
150g roasted and salted macadamia nuts
210g plain flour
1 egg yolk
Sea salt and cayenne pepper, to taste
1tsp mustard powder
65g ice-cold water
2 leeks, cleaned and roughly chopped
Sprig fresh thyme, foliage only
50g white wine
300g mixed soft cheeses of choice (we recommend taleggio, feta and gruyere)
3 eggs plus 1 egg white
Pre-heat oven to 200ºC.
Make pastry by placing Parmesan into TM bowl and milling for 20 seconds on speed 8.
Add macadamias and mill for 8 seconds on speed 8.
Add remaining pastry ingredients and mix for 10 seconds on speed 4 or until a crumbly mixture forms.
Tip out onto floured ThermoMat and bring together with hands to form a disc shape. Roll out and line 24cm deepdish
flan tin with removable base. Place into freezer for at least 30 minutes.
Blind bake for 20-25 minutes until golden brown and fragrant. Set aside. Reduce oven temperature to 170ºC.
To make filling, place leeks, butter and thyme into TM bowl and chop for 3 seconds on speed 6.
Scrape down sides of bowl and sauté for 5 minutes at Varoma temperature on speed 1.
Add wine and cook for a further 2 minutes at Varoma temperature on speed 1.
Once thoroughly cooled, spread over cooked pastry base and set aside.
Place cheeses into TM bowl and chop for 4 seconds on speed 4.
Add cream and cook for 5 minutes at 100ºC on speed soft or until cheeses have melted and blended with cream.
Insert Butterfly and add eggs and egg white and beat for 2 minutes on speed 3.
Add seasoning to taste and pour over leek mixture. Bake for 30-35 minutes, turning the heat down if necessary to
prevent browning. The centre should still be somewhat wobbly as it will continue to cook when removed from the
Serve warm or cold with a fresh salad.
Try adding some halved cherry tomatoes, fresh spinach or asparagus after the leek mixture, underneath the cheese
and cream mixture.