Flamiche — a rustic French leek tart in buttery, cheesy pastry, filled with sweet softened leeks bound in a nutmeg crème fraîche custard. Rich and golden.
- 1kg Leek
- 300ml Creme Fraiche
- 1 Egg
- 3 Egg Yolks
- ¼ teaspoon Nutmeg
- 225g Plain Flour
- ½ tsp Salt
- 60g Butter
- 60g Lard
- 50g Cheddar Cheese
- 2 tbs Water
Tags:
TartVideo
Preparation
- For the pastry, sift the flour and salt into a food processor, add the butter and lard, and whizz briefly to fine breadcrumbs. Tip into a bowl, stir in the cheese and enough water to bring it together, then knead briefly on a floured surface until smooth. Roll out thinly, line a 23cm x 4cm loose-bottomed fluted flan tin, prick the base, and chill for 20 minutes.
- Melt the butter in a saucepan over low heat, add the leeks and a little salt, cover, and cook for 10 minutes until soft. Uncover, increase the heat, and cook for 2 minutes, stirring, until the liquid has evaporated, then spoon onto a plate to cool.
- Preheat the oven to 200°C/fan 180°C/gas 6. Line the pastry case with baking paper and beans and blind-bake for 15–20 minutes until the edges are biscuit-coloured, then remove the paper and beans and bake for 7–10 minutes more until the base is crisp and lightly golden. Reduce the oven to 190°C/fan 170°C/gas 5.
- Put the crème fraîche in a bowl with the whole egg, egg yolks and nutmeg, beat lightly, and season, then stir in the leeks. Spoon into the tart case and bake for 35–40 minutes until set and lightly golden. Leave for 10 minutes, then remove from the tin and serve.
