🥧 Flamiche
Flamiche is a savoury tart from northern France made with shortcrust pastry and a filling of leeks slowly softened in butter, then bound with cream and eggs. The leeks turn sweet and silky, the custard sets soft, and the crust bakes crisp and golden. It is served warm in slices, as a starter or with a green salad as a light main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g shortcrust pastry, in two sheets
- 800 g leeks, white and light green parts, sliced
- 30 g butter
- 200 ml cream
- 3 eggs
- Salt, pepper and a pinch of nutmeg
Method
- Melt the butter and cook the leeks gently with a pinch of salt for 15–20 minutes until very soft; cool slightly.
- Heat the oven to 200 °C. Line a 24 cm tart tin with half the pastry.
- Whisk the eggs with the cream, salt, pepper and nutmeg; stir in the leeks and pour into the case.
- Cover with the second sheet of pastry, seal the edges and cut a small hole in the top.
- Bake for 35–40 minutes until golden. Rest 10 minutes before slicing.
How to make it lighter
- Serve a thin slice with a large green salad.
- Use half the butter for the leeks and replace part of the cream with water from cooking them.
- Use a single bottom crust only to cut a good share of the calories.
History
Flamiche is a speciality of Picardy and the neighbouring north of France near the Belgian border, where the leek version is today the best known.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →