Leek and bacon flamiche

Inspired by a traditional northern French dish, this leek and bacon flamiche recipe makes a winning, easy-to-throw-together meal.

We used Northern Dough Co frozen pizza dough, from Sainsbury’s, but you can use a ready-made pizza base. Or, if you prefer to make your own, try this pizza dough recipe.

Join Extradelicious to unlock Cook Mode

Ingredients

80g smoked bacon lardons
1 large leek, thinly sliced
1 fresh rosemary sprig, leaves stripped and chopped
1 fresh thyme sprig, leaves stripped
1 medium free-range egg
75g crème fraîche
1 tsp dijon mustard
220g ball fresh pizza dough, defrosted according to pack instructions (see intro)
Plain flour for dusting
Mixed salad leaves to serve

Join Extradelicious to unlock Cook Mode

Heat the oven to 210°C/190°C fan/gas 6½ and put a baking sheet inside to warm. Heat a large non-stick frying pan, then fry the lardons on a medium-high heat until crisp. Transfer to a bowl using a slotted spoon. In the same pan, fry the leek in the bacon fat until soft and starting to caramelise. Add the herbs and cook for 1-2 minutes.
Transfer the herby leeks to the bowl with the lardons. Stir together, then beat in the egg, crème fraîche, mustard and a pinch of salt and pepper until well combined.
Roll out the dough on a lightly floured sheet of non-stick baking paper to a circle roughly 25cm (or larger if you like a very thin base). Spread with the bacon and leek mixture, leaving a 1-2cm border around the edge. Using the paper, transfer the flamiche to the hot baking sheet and bake for 20-25 minutes until golden and bubbling. Serve in slices with a mixed salad.
Recipe continues after advertising adslot-recipe-4