Potato, LEEK and PORCINI flan

Place a portion of potato‑based filling in a bowl and add the leek sauce, the porcini sauce, the egg  and the Bruschetta Mia cheese, then thicken with the breadcrumbs. Knead to an even mixture. Line a  baking tin with the shortcrust pastry, cover the base with stewed bacon and add the potato mixture, distributing it evenly. Using a spoon, try to give texture to the surface. Brush with egg and sprinkle with grated Parmigiano Reggiano and ground pepper. Bake in the oven at 170‑180° C for about 40 minutes.