Flamiche (Flemish leek tart)
- February 2012
- for 8 people
- Takes 30 minutes to make, 1 hour 40 minutes to cook
The cheddar pastry here isn’t strictly traditional but it goes fabulously with the leeks – a great lunch or light supper dish.
- 43.9g (25.2g saturated
- 25.4g (4.5g sugars)
Based on 8
- 75g unsalted butter
- 1.25kg leeks, cleaned (see box, left) and cut into 0.5cm slices
- ½ tsp salt
- 300ml full-fat crème fraîche
- 1 large free-range egg and 3 large yolks
- ¼ tsp freshly grated nutmeg
For the pastry
- 225g plain flour, plus extra for dusting
- ½ tsp salt
- 65g chilled butter, cut into pieces
- 65g chilled lard, cut into pieces
- 50g mature Cheddar, finely grated
- 1½-2 tbsp cold water
- 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.
FREEZE: Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in a medium oven for 20 minutes.
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