Flamiche

Name: Flamiche
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 ⅔ oz butter; 2.2 lb leek; ½ tsp salt; 1 ¼ cups creme fraiche; 1 egg; 3 egg yolks; ¼ tsp nutmeg; 8 oz all-purpose flour; ½ tsp salt; 2 oz butter; 2 oz lard; 1 ¾ oz cheddar cheese; 2 tbsp water

A weekend France dinner. Ready in about 1 hour 55 minutes. Difficulty: more effort.

45 minPrep (about)
1 hr 10 minCook (about)
1 hr 55 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

4 oz butter
3.3 lb leek
1 ¾ cups + 2 tbsp creme fraiche
2 eggs
5 egg yolks
12 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
3 ¼ oz butter
3 ¼ oz lard
2 ⅔ oz cheddar cheese
3 tbsp water

Spices & seasonings (3): salt, nutmeg, salt

¾ tsp salt
½ tsp nutmeg
¾ tsp salt

How to make it

Steps in our own plain words.

Salt, sift the flour and For the pastry into the bowl of a food processor.
Add the butter and lard.
Whizz together briefly till the mixture looks like fine breadcrumbs.
Tip the mixture into a bowl.
Mix in your cheese plus enough of the water for the mix to come together.
Tip out onto a lightly floured surface.
Knead briefly until smooth.
Roll out thinly plus line 9 inches x 1 ½ inches loose-? fluted flan tin.
Prick the base with a fork.
Chill for 20 minutes.
02.Melt the 4 oz butter in a pot over a low heat.
Add the leeks and the salt.
Cover.
Cook for?10 minutes until soft.
Uncover the pan, increase the heat.
Cook?for 2 minutes, until the liquid has evaporated.
Stir every so often.
Spoon onto a plate.
Leave to cool.
03.turn the oven on to 400°F (350°F for a fan oven).
Line your pastry case using baking paper plus baking beans or rice and blind cook in the oven for 15-20 min until the edges are biscuit-coloured.
Remove the paper and beans/rice.
Return your case to the oven for 7-10 min till the base is crisp and lightly golden.
Remove.
Set aside.
Reduce oven temperature.
Do it to 375°F (350°F for a fan oven).
04.Put the crème fraîche in a bowl with nutmeg, egg yolks and the whole egg.
Lightly beat together.
Season.
Stir in the leeks.
Spoon?the mixture into the tart case.
Cook in the oven for 35-40 min until set?and lightly golden.
Remove from?the oven.
Leave for 10 minutes.
Take out of the tin.
Serve.