Flamiche
If you are looking for a reliable vegetarian recipe, this Flamiche is one to keep: 13 ingredients, 4 simple steps, ready in roughly under an hour. It sits firmly in the France tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 75 g Butter
- 1 kg Chopped Leek
- ½ tsp Salt
- 300 ml Creme Fraiche
- 1 Egg
- 3 Egg Yolks
- ¼ tsp Ground Nutmeg
- 225 g Plain Flour
- ½ tsp Salt
- 60 g Butter
- 60 g Lard
- 50 g Cheddar Cheese
- 2 Tbs Water
Method
- For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
- Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
- Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
- Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.
Tips for the best Flamiche
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the France base takes well to it.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chopped leek?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Flamiche recipe medium to make?
It is rated medium: 13 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Flamiche ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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