Leek and bacon flamiche
- April 2019
- Serves 2
- Hands-on time 20 min, oven time 20-25 min
Inspired by a traditional northern French dish, this leek and bacon flamiche recipe makes a winning, easy-to-throw-together meal.
- 31.8g (16g saturated)
- 52g (4.5g sugars)
- 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
- 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.
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