North of Paris, the Leek Flamiche is as traditional in bakeries and bistros as the Quiche is in Lorraine. It is a tasty tart filled with a mixture of leeks, cheese, eggs and cream. the Flamiche is an ideal dish for Sunday evening meals but also for brunch.
First, here is the list of the different ingredients that you will need to prepare the Leek Flamiche that serves for 6
- 250 g or 1 1/4 cup flour
- 165 g or 3/4 cup butter
- 5 to 6 tablespoons water
- 1 kg or 4 cups leeks + 1 bunch of chives
- 2 whole eggs + 3 yolks
- 300 ml or 1 1/3 cup thick crème fraîche
- 2 pinches of curry and 1 pinch of nutmeg
Now here are the different steps that you will need to follow to make this Leek Flamiche with a preparation time of 30 minutes and a cooking time of 45 minutes or so.
Start by preparing the dough by sifting the flour over a salad bowl. Place 125 g of butter in pieces, the water and a pinch of salt. Knead quickly until you obtain a smooth dough.
Divide it in two, spread one on the floured work surface and keep the other in the fridge, in cling film. Place your dough in a buttered pie dish, cover with cling film and refrigerate for 1 hour.
Carefully clean the leeks, removing 1/3 of the green part, and dry them. Cut them into rounds. Cook them for a few minutes in a frying pan with the rest of the butter. Season with salt and pepper and leave to stew for 15 minutes or until there is no more water in the pan. Leave to cool. Add the chopped chives and pinches of curry.
Preheat the oven to 200°C or 400°F. Place a sheet of baking paper on the bottom of the pie, spread some dried vegetables ( like chickpeas), on top and blind bake the dough for 10 minutes.
Take the other half of dough out so that it is at room temperature. Remove the dried vegetables and paper from the bottom dough and leave to cool for 10 minutes before adding the leeks.
In a bowl, mix the cream well with the whole eggs and 2 yolks, add a good pinch of nutmeg, salt, pepper and pour over the leeks.
Roll out the 2nd disk of dough to the size of the tart mold, place it over the filling, sealing the edges well between two fingers, draw crosses with the tip of a knife.
Beat the remaining egg yolk and brush the Flamiche with it. Bake for 45 minutes or until golden. Serve immediately and enjoy!
