Flamiche

What you need

Ingredients

Measured for 6 servings.

• 75 gButter
• 1000 gLeek
• 2.5 gSalt
• 300 mlCreme Fraiche
• 1 pcs (approx. 55 g)Egg
• 3 pcs (approx. 51 g)Egg Yolks
• 0.5 gNutmeg
• 225 gPlain Flour
• 2.5 gSalt
• 60 gButter
• 60 gButter
• 50 gCheddar Cheese

Make it

Method

1. 01

   For the pastry, rub the two measured 60 g portions of cold butter (120 g total) into 225 g plain flour and 2.5 g salt. Stir in 50 g grated cheddar and add cold water a spoonful at a time, about 30 ml, just until the dough holds together. Roll into a 23 cm tart tin, prick the base and chill for 20 minutes.

2. 02

   Trim and wash 1000 g leeks thoroughly, then slice thinly. Melt the separate 75 g butter in a wide pan, add the leeks and the other 2.5 g salt, cover and cook gently about 10 minutes. Uncover and cook about 2 minutes more until excess liquid evaporates; cool so the custard will not scramble.

3. 03

   Heat the oven to 200°C (180°C fan). Line the chilled pastry with baking paper and baking weights. Blind-bake for 15–20 minutes, remove the weights and bake another 7–10 minutes until the base is dry and lightly golden. Reduce to 190°C (170°C fan).

4. 04

   Whisk 300 ml crème fraîche with one whole egg (55 g), three yolks (51 g total) and 0.5 g nutmeg. Fold in the cooled leeks, fill the pastry and bake 35–40 minutes until the centre is just set. Rest 10 minutes and cut into six portions.