Flamiche
Flamiche is a delightful French vegetarian dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: French
Ingredients
- 75 g butter
- 1 g leek
- 0.5 g salt
- 300 ml creme fraiche
- 4 pcs eggs
- 0.5 tsp nutmeg
- 225 g plain flour
- 60 g butter
- 60 g lard
- 50 g cheddar cheese
Instructions
- Sift the flour and salt into a food processor bowl.
- Incorporate the butter and lard into the food processor.
- Blend the ingredients briefly until the texture resembles fine breadcrumbs.
- Transfer the mixture into a bowl.
- Mix in the cheese.
- Add sufficient water until the mixture binds together.
- Place the mixture onto a surface that has been lightly floured.
- Knead the dough for a short while until it is smooth.
- Roll the pastry out to a thin layer.
- Use the pastry to line a 23cm x 4cm loose-bottomed fluted flan tin.
- Use a fork to prick the base of the pastry.
- Refrigerate the pastry for 20 minutes.
- Gently melt 75g of butter in a saucepan over low heat.
- Add the leeks along with salt to the saucepan.
- Cover the saucepan and cook for 10 minutes until the leeks are tender.
- Remove the lid and increase the heat.
- Cook for 2 minutes, stirring occasionally, until the moisture has evaporated.
- Transfer the leeks to a plate and allow to cool.
- Preheat your oven to 200°C/fan180°C/gas 6.
- Line the pastry case with baking paper and fill it with baking beans or rice.
- Blind bake the pastry for 15-20 minutes until the edges are golden brown.
- Take away the paper and beans/rice from the pastry case.
- Put the pastry case back in the oven for 7-10 minutes until the base is crispy and lightly golden.
- Remove the pastry case from the oven and set it aside.
- Lower the oven temperature to 190°C/fan170°C/gas 5.
- Place the crème fraîche in a bowl.
- Add the whole egg, egg yolks, and nutmeg to the bowl.
- Gently beat the mixture and season it.
- Fold in the cooled leeks.
- Pour the mixture into the tart shell.
- Bake for 35-40 minutes until it is set and lightly golden.
- Take the tart out of the oven and let it cool for 10 minutes.
- Remove the tart from the tin and serve.