Flamiche aux poireaux

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C static heat or 190°C fan. In a bowl, rub the flour, butter, and salt together with your fingertips until the mixture resembles coarse crumbs. Add the cold water and mix just until the dough comes together. Flatten into a disk, wrap, and chill for 10 minutes so it rolls more cleanly without shrinking.

   125 g plain flour60 g cold unsalted butter, diced2 g fine salt35 ml cold water
2. 2

   While the dough chills, wash the sliced leeks very thoroughly to remove any grit, then drain well. Melt the butter in a wide pan over medium heat, add the leeks, salt, pepper, and thyme, and cook gently for 10 to 12 minutes until softened and sweet but not browned. If moisture remains in the pan, cook 1 to 2 minutes more so the filling stays creamy rather than wet.

   350 g leeks, trimmed and thinly sliced20 g unsalted butter3 g fine salt1 g ground black pepper1 tsp fresh thyme leaves
3. 3

   On a lightly floured surface, roll the dough into a circle about 3 mm thick and line a 20 cm tart tin. Press it neatly into the corners without stretching it, then trim the excess. Prick the base with a fork. Chill for 5 minutes if the pastry has softened.

   125 g plain flour60 g cold unsalted butter, diced2 g fine salt35 ml cold water
4. 4

   Bake the pastry case for 10 minutes until it is just starting to look dry and lightly set. This short blind-style bake helps prevent a soggy base even without weights.

5. 5

   In a bowl, whisk the egg with the cream, two-thirds of the Gruyère, and the nutmeg until smooth. Stir in the cooked leeks. The mixture should be thick and spoonable, not runny.

   1 large egg120 ml double cream90 g Gruyère, coarsely grated1 pinch ground nutmeg350 g leeks, trimmed and thinly sliced
6. 6

   Spoon the leek mixture into the warm tart shell and spread it evenly. Scatter the remaining Gruyère over the top. Bake for 22 to 25 minutes until the filling is softly set, the top is golden, and the center has only a slight wobble.

   90 g Gruyère, coarsely grated
7. 7

   Rest the tart for 8 minutes before unmoulding and slicing. This brief rest lets the custard finish setting and makes for cleaner portions. Serve warm.

Origin & History

Flamiche is a traditional tart from northern France, especially associated with Picardy and the areas near the Belgian border. Older versions were often simple leek pies or tarts, and cheese-rich variations became popular as dairy and regional mountain cheeses were more widely used in home cooking. It is closely related to the hearty, rustic baking traditions of French Flanders.