Flamiche

Name: Flamiche
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 225 g Wheat flour; 0.5 tsp Salt; 60 g Butter; 60 g Lard; 50 g Cheddar cheese; 2 tbsp Water; 75 g Butter; 1 kg Leeks; 0.5 tsp Salt; 300 ml Sour cream; 1 pcs Chicken egg; 3 pcs Egg yolk; 0.25 tsp Nutmeg

An exquisite French open tart with a delicate filling of caramelized leeks, creamy custard, and cheese. Crispy shortcrust pastry and an airy filling create the perfect combination of textures.

Ingredients

225 g Wheat flour
0.5 tsp Salt
60 g Butter
60 g Lard
50 g Cheddar cheese
2 tbsp Water
75 g Butter
1 kg Leeks
0.5 tsp Salt
300 ml Sour cream
1 pcs Chicken egg
3 pcs Egg yolk
0.25 tsp Nutmeg

Instructions

Sift the flour and salt into a food processor, add the diced butter and lard. Mix until the mixture resembles breadcrumbs. Transfer to a bowl, add the grated cheese and enough water for the dough to come together. Place on a floured surface and knead quickly until smooth. Roll out thinly and line a 23×4 cm tart tin. Prick the base with a fork. Chill for 20 minutes.
Melt 75 g of butter over low heat, add the sliced leeks and salt. Cover and cook for 10 minutes until softened. Uncover, increase the heat and cook for another 2 minutes, stirring, until all the liquid has evaporated. Transfer to a plate and leave to cool.
Preheat the oven to 200°C (conventional) or 180°C (fan). Line the tin with parchment paper and dried beans for blind baking. Bake for 15–20 minutes until the edges are golden. Remove the parchment and beans, return to the oven for 7–10 minutes until the base is crisp. Remove and set aside. Reduce the oven temperature to 190°C (170°C for fan).
In a bowl, mix together the sour cream, whole egg, egg yolks and nutmeg. Whisk lightly and season with salt and pepper. Add the cooled leeks. Pour the filling into the tin and bake for 35–40 minutes until set and lightly golden. Remove from the oven and let rest for 10 minutes. Turn out of the tin and serve.