Flamiche

Instructions

1. 1

   Prepare the pastry dough

   8 min

   Begin by sifting 225g plain flour and 1 tsp salt into a food processor. Incorporate 75g butter and 60g lard, then pulse the mixture until it achieves a texture similar to fine breadcrumbs. Transfer the mixture to a mixing bowl, add 50g cheddar cheese, and pour in 2 tbs water, mixing until the dough begins to form. Knead the dough briefly on a floured surface until it becomes smooth, then roll it out to a thin layer suitable for fitting into a 23cm x 4cm fluted tart tin. To prevent shrinking, prick the base with a fork and refrigerate for 20 minutes.

2. 2

   Cook the leeks

   25 min

   In a saucepan, melt 75g butter over low heat to ensure it doesn't brown. Introduce 1kg leeks along with ½ tsp salt, cover the saucepan, and let them cook for approximately 10 minutes until they are soft and tender. Once softened, uncover the pan, increase the heat slightly, and cook for an additional 2 minutes to allow excess moisture to evaporate. Transfer the cooked leeks to a plate and allow them to cool before using them in the tart.

3. 3

   Blind bake the pastry

   21 min

   Preheat your oven to 200°C (fan 180°C, gas mark 6). Line the chilled pastry with baking parchment and fill it with baking beans or uncooked rice to weigh it down. Blind bake the pastry for 15-20 minutes, or until the edges start to turn golden brown. After this initial baking, carefully remove the parchment and beans, then return the pastry to the oven for an additional 7-10 minutes until the base is crisp and lightly golden. Once done, set the tart shell aside, reducing the oven temperature to 190°C (fan 170°C, gas mark 5).

4. 4

   Mix filling and bake

   24 min

   In a mixing bowl, whisk together 300ml crème fraîche, 1 whole egg, 3 egg yolks, and ¼ tsp nutmeg until well combined. Season the mixture to taste with salt and pepper, and gently fold in the cooled leeks until evenly distributed. Pour this leek and crème fraîche mixture into the prepared tart shell, ensuring it is spread evenly. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. Once baked, let the tart cool for about 10 minutes before carefully removing it from the tin and serving.