Flamiche
74 min · Serves 6 · By TheMealDB Import
- Vegetarian
- France
- Tart
- Dessert
- Healthy
France, Vegetarian, Tart
Adapted from deliciousmagazine.co.uk
Ingredients
For 6 servings
- 135 gButter
- 1 kgLeek
- 1 tspSalt
- 300 mlCreme Fraiche
- 1 Egg
- 3 Egg Yolks
- ¼ teaspoonNutmeg
- 225 gPlain Flour
- 60 gLard
- 50 gCheddar Cheese
- 2 tbsWater
Method
Prep 22 min · Cook 52 min
- 1For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
- 2Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
- 3Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the 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 the oven temperature to 190°C/fan170°C/gas 5.
- 4Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.