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Flammiche (French Leek Tart) with 3 slices cut out of it.

Flammiche (French Leek Tart)

Robyn
With it’s buttery pastry crust and rich creamy leek filling, Flammiche is a delicious French leek tart that can be served warm or cold. It makes a wonderful lunch served with salad, and is also an ideal picnic dish.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Chilling Time 27 minutes
Total Time 1 hour 52 minutes
Course dinner, Lunch, lunchbox
Cuisine French
Servings 6 people
Calories 517 kcal

Equipment

  • Large heavy based pan with a lid
  • 21 cm / 8 inch round pie dish/ tin

Ingredients
  

Shortcrust Pastry

  • 250g (1⅓ c) plain flour All-purpose flour
  • pinch salt
  • 125g  (½ c) cold butter cut into cubes
  • 1 egg yolk from a large egg
  • 50ml   (⅛ c + 4 teaspoons) cold water

Leek Filling

  • 25g (¾ oz) butter unsalted
  • 600g (21 oz) leeks, washed and cut into ½ cm thick slices approx 3 leeks
  • 2 sprigs fresh thyme
  • 180g (¾ c) creme fraiche
  • 2 eggs size large
  • pinch nutmeg
  • 1 teaspoon Dijon mustard
  • 50g (½ c) Gruyere or cheddar cheese grated
  • pinch salt
  • pinch black pepper

Instructions
 

Make The Shortcrust Pastry

  • In a mixing bowl add the butter to the flour with a pinch of salt then, using your fingers, lightly rub the butter into the flour until the mixture resembles breadcrumbs.
  • In a small bowl or mug, beat the egg yolk and cold water together with a fork.
  • Add the wet ingredients to the flour and using a blunt knife / butter knife, stir them together. You may need to use your hands at the end to lightly bring the pastry together.
  • Form the pastry into a disc and wrap in cling film.
  • Place in the fridge for at least 30 minutes.

Cook The Leeks

  • Melt the butter in a large heavy based pan and add the sliced leeks, thyme sprigs and salt.
  • Cover with a lid and cook over a low heat for 10-15 minutes, stirring occasionally, until the leeks are tender. Don't let the leeks colour - add a splash of water if they start to stick to the bottom of the pan.
  • Take the lid off and turn the heat up slightly. Cook for 1-2 minutes until all the liquid has evaporated. Take off the heat and leave to cool.

Make The Flammiche (Leek Tart)

  • Preheat the oven to 180℃ fan / 200℃ / 392℉.
  • On a lightly floured board roll the pastry out to a circle approx. 27cm (10.5 inches) in diameter.
  • Gently roll the pastry so it wraps around the rolling pin, then lift this over to your dish. Unroll it over your 21 cm / 8" pie tin/dish, gently pressing the pastry into the edges of the tin.
  • Prick the pastry all over with a fork then cover with a sheet of baking paper and fill with baking beans. Place into the preheated oven for 15 minutes.
  • Remove from the oven and carefully lift out the baking paper / parchment and the beans. Return the pastry case to the oven and bake for 5-7 minutes, until golden.
  • Lower the oven temperature slightly to 170℃ fan / 190℃ / 340℉.
  • In a large bowl whisk the eggs with the creme fraiche, nutmeg, Dijon mustard, cheese and salt and pepper, until combined. Stir in the cooled leeks.
  • Pour the leek mixture into the pastry case.
  • Place in the oven and bake for 30-35 minutes until golden brown and just set in the middle.
  • Leave to cool for a couple of minutes before slicing and serving.
  • Leftovers will keep in the fridge covered for up to 3 days.

Notes

  • Pastry – I use a homemade shortcrust pastry, you could substitute with bought shortcrust or puff pastry or a bread based dough.
  • Leeks – this tart recipe is packed with leeks! You will need 3 medium sized leeks.
  • Butter – being a French recipe, the leeks are sautéed in butter. However you can substitute with olive oil if you prefer.
  • Crème fraiche – or substitute with sour cream or cream, or a mixture of the two.
  • Eggs – I use size large eggs which weigh approx. 60g / 2oz.
  • Cheese – Gruyère or cheddar.
  • Dijon mustard – this French mustard adds a mild background flavour to the tart.
  • Thyme – fresh thyme is delicious with leeks, eggs and cheese! Adding a couple of sprigs of fresh thyme adds a touch of flavour without overpowering the other flavours in the tart. If you don’t have fresh thyme to hand, you can add a small pinch of dried thyme instead, or leave out altogether.
To Prepare the leeks: remove the tough green leaves and the root of the leeks, then slice the leeks in half lengthways, leaving a section at the white root end in tact to stop them from falling apart. Fan the leeks out and rinse under cold running water, making sure to get rid of any lurking dirt or grit.
TIPS
  • Make sure to wash your leeks well – otherwise you can end up with grit in your tart.
  • It looks like alot of leeks, but they do wilt down as they cook!
  • You don’t want colour on the leeks, rather them to become soft and tender – this helps retain their sweet flavour.
  • Allow the leek tart to stand for 30 minutes or so before cutting – this helps it keep shape when cut.

Nutrition

Calories: 517kcalCarbohydrates: 48gProtein: 12gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 168mgSodium: 282mgPotassium: 302mgFiber: 3gSugar: 5gVitamin A: 2697IUVitamin C: 13mgCalcium: 200mgIron: 4mg
Keyword French tart recipe, Leek tart, Savoury tart

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