Name: Flamiche
Yield: 8 servings
Cuisine: French
Ingredients: 75g Butter; 1kg Leek; ½ tsp Salt; 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

Vegetarian

8 servings

534 cal/serving

Instructions

Step 1

Pulse the plain flour and salt with the butter and lard in a food processor until the mixture resembles fine breadcrumbs

Plain FlourSaltButterLard

Step 2

Tip the mixture into a bowl, stir in the cheddar cheese and enough water to bring the dough together, knead briefly, roll out thinly, line a 23cm x 4cm loose-bottomed flan tin, prick the base and chill for 20 minutes

Cheddar CheeseWater

Step 3

Melt the 75g butter in a saucepan, add the leeks and salt, cover and cook until soft, uncover and increase the heat until the liquid has evaporated, then spoon onto a plate and cool

ButterLeekSalt

Step 4

Preheat the oven to 400°F.

Step 5

Line the pastry case with baking paper and baking beans or rice and blind bake at 400°F for 15–20 minutes until the edges are biscuit-coloured, remove the paper and beans/rice and return to the oven for 7–10 minutes until the base is crisp and lightly golden, then set aside and reduce the oven to 375°F.

Step 6

Beat the crème fraîche with the whole egg, egg yolks and nutmeg, then season

Creme FraicheEggEgg YolksNutmegSalt

Step 7

Stir the cooled leeks into the crème fraîche mixture

Step 8

Spoon the mixture into the tart case and bake at 375°F for 35–40 minutes until set and lightly golden.

Step 9

Leave the tart for 10 minutes, remove from the tin and serve