Flamiche

Story behind the dish

Imagine walking into a cozy French countryside cottage, the air filled with the comforting aroma of baked goodness. Flamiche, a classic leek tart from the northern regions of France, embodies rustic charm and culinary warmth. Its flaky pastry cradles a creamy, savory leek filling, topped with a touch of cheese and a hint of nutmeg—simple ingredients that come together in a symphony of flavors. Perfect for a leisurely brunch or a special teatime treat, this dish brings a taste of French tradition right to your home kitchen.

Ingredients

• ¾ cup (3 oz) unsalted butter, plus 2 tablespoons (1 oz) for the pastry
• 2 large leeks (about 1 pound or 16 oz), cleaned and sliced
• ½ teaspoon salt, divided
• 1 ¼ cups (10 oz) crème fraîche
• 1 large egg
• 3 egg yolks
• ¼ teaspoon ground nutmeg
• 1 ¾ cups (8 oz) plain flour
• 1 ½ teaspoons salt, divided
• 2 tablespoons (1 oz) lard
• ½ cup (2 oz) shredded Cheddar cheese
• 2 tablespoons (1 fl oz) water

Step-by-step

1. Make the pastry: Sift the flour and ½ teaspoon salt into a food processor. Add ¾ cup (3 oz) butter and 2 tablespoons (1 oz) of reserved butter, then pulse briefly until the mixture resembles fine breadcrumbs. Transfer to a bowl, stir in the shredded cheese, and enough water (start with 2 tablespoons, adding more if needed) to bring the dough together. Turn out onto a lightly floured surface, knead briefly until smooth, then roll out thinly. Line a 9-inch (23 cm) fluted tart tin with the pastry, prick the base with a fork, and chill for 20 minutes.
2. Cook the leeks: Melt 2 tablespoons (1 oz) of butter in a saucepan over low heat. Add the sliced leeks and ½ teaspoon of salt, cover, and cook for about 10 minutes until soft. Uncover, increase the heat, and cook for an additional 2 minutes, stirring occasionally, until the liquid evaporates. Transfer the cooked leeks onto a plate and let cool.
3. Blind bake the pastry: Preheat your oven to 400°F (200°C / fan 180°C / gas 6). Line the pastry crust with baking paper and fill with baking beans or rice. Bake for 15-20 minutes until edges are biscuit-colored. Remove the paper and weights, then bake for another 7-10 minutes until the base is crisp and lightly golden. Reduce temperature to 375°F (190°C / fan 170°C / gas 5).
4. Prepare the filling and bake: In a bowl, lightly beat the crème fraîche with the whole egg, egg yolks, and nutmeg. Season with a pinch of salt and pepper. Stir in the cooled leeks. Pour the mixture into the baked pastry case. Bake for 35-40 minutes until the filling is set and lightly golden. Allow to rest for 10 minutes before removing from the tin. Slice and serve warm or at room temperature.

Chef’s tips & serving ideas

• Serve Flamiche with a simple green salad drizzled with vinaigrette for a well-rounded meal.
• For an extra touch of richness, sprinkle additional grated Cheddar or a dash of freshly grated nutmeg just before serving.

Closing thoughts

Baking Flamiche brings together humble ingredients in a heartwarming way, a true homage to French comfort food. It’s a dish that invites gatherings around the table, sharing stories and warmth. Whether enjoyed on a leisurely weekend afternoon or as part of a festive brunch, this leek tart is sure to become a treasured staple in your culinary repertoire. Bon appétit!