Recipe: Flamiche with Leeks

Name: Flamiche with Leeks
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: la Flamiche aux poireaux; 300 g de farine tamisée; 150 g de beurre de baratte mou (pommade); 4 cl d'eau; 6 g de sel fin; pour la garniture :1 kg de blancs de poireaux non montés de jardin(primeurs au Printemps puis d'Automne ensuite); 50 g de beurre 1/2sel; Appareil :1/2 l de lait entier; 40 g de farine tamisée; sel poivre du moulin; une râpure de muscade; un jaune d'oeuf

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (10 reviews) Other dishes

Prep 30 min

Cook 45 min

Total 1h15

Servings 6 serv.

Ingredients for 6 servings

Flamiche with Leeks
300 g sifted flour
150 g soft churned butter (pomade)
4 cl water
6 g fine salt

for the filling:

1 kg leek whites, not bolted from the garden (spring varieties in Spring then Fall varieties afterwards)
50 g half-salted butter

Custard:

1/2 l whole milk
40 g sifted flour
salt and freshly ground pepper
a pinch of nutmeg
one egg yolk

Step-by-step directions

1 First, prepare the dough
Put the flour on your work surface, make a small well in the center, add the water, salt and butter then mix well by hand. quickly form it into a ball and knead. cover with a cloth and let rest for 20 minutes in the fridge.

2 Wash your leek whites by splitting them in 4 lengthwise and passing them under running water (3 times) then cut them into thick rounds of approximately 1 cm.

3 In a pot melt
50g of butter and gently sweat your leek rounds. salt, pepper, add nutmeg and cover.
Cook for 10 minutes.
Then, sprinkle 40 g of flour over it and incorporate your cold milk, bring back to boiling while stirring constantly, taste and adjust seasoning.
Transfer to a baking sheet and let cool.
Roll out 2/3 of the dough then fill the mold to the top in such a way as to leave 1 cm of dough hanging over the edges, prick the dough at the bottom with a fork then put in the fridge for 30 minutes.
During this time preheat your oven to 220° (th8) and roll out the last third of dough which will serve as a cover for your flamiche.
After this resting time pour your leek custard into your tart