Flamiche
A traditional French leek tart with a savory shortcrust pastry, filled with crème fraîche, eggs, nutmeg and cheddar, baked until set and lightly golden.
Pasos
- 1
Make the pastry: sift flour with salt in a food processor, add butter and lard, and pulse until the mixture resembles fine breadcrumbs. Stir in the cheese and enough water to bring the dough together. Knead lightly on a floured surface, then roll out and line a 23 cm x 4 cm loose-bottomed flan tin. Prick the base with a fork. Chill for 20 minutes.
- 2
Melt 75 g butter in a saucepan over low heat, add leeks and salt. Cover and cook about 10 minutes until soft. Uncover, increase heat, and cook about 2 minutes more until the liquid has evaporated. Spoon onto a plate and allow to cool.
- 3
Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio (fan 180°C 180 °C · 356 °F · Gas 4 · Fuego medio / gas mark 6). Line the pastry case with baking paper and baking beans or rice and blind bake for 15–20 minutes until edges are biscuit-coloured. Remove 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 oven temperature to 190°C 190 °C · 374 °F · Gas 5 · Fuego medio (fan 170°C 170 °C · 338 °F · Gas 3 · Fuego medio / gas mark 5).
- 4
In a bowl, whisk crème Fraiche with the whole egg, egg yolks and nutmeg. Season. Stir in the leeks. Spoon the mixture into the tart case and bake for 35–40 minutes until set and lightly golden.
- 5
Remove from the oven and leave to rest for 10 minutes. Turn out of the tin and slice to serve.
