Recipe: Flamiche with Leeks

Name: Flamiche with Leeks
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: Flamiche with Leeks; 300 g (10.5 oz) sifted flour; 150 g (5.25 oz) soft churned butter (pomade); 4 cl (1.4 fl oz) water; 6 g (0.2 oz) fine salt; for the filling:1 kg (2.2 lb) leek whites, not bolted from the garden (spring varieties in Spring then Fall varieties afterwards); 50 g (1.75 oz) half-salted butter; Custard:1/2 l (2.1 qt) whole milk; 40 g (1.4 oz) sifted flour; salt and freshly ground pepper; a pinch of nutmeg; one egg yolk

By chef patrick Asfaux 4.8/5 (10 reviews) · 🍳 9 made it

Prep 30 min

Cook 45 min

Total 1h15

Servings 6 serv.

Flamiche with leeks is a traditional Picardy tart with homemade shortcrust pastry and a filling of tender leek whites sautéed in butter. Use 1 kg of spring or autumn leeks for a 28 cm mould. The filling is bound with béchamel, flour and whole milk. Bake 15 minutes at 220°C then 20 minutes at 180°C. Classic weekend family dish.

Ingredients for 6 servings

Adjust for

servings

Flamiche with Leeks
300 g (10.5 oz) sifted flour
150 g (5.25 oz) soft churned butter (pomade)
4 cl (1.4 fl oz) water
6 g (0.2 oz) fine salt

for the filling:

1 kg (2.2 lb) leek whites, not bolted from the garden (spring varieties in Spring then Fall varieties afterwards)
50 g (1.75 oz) half-salted butter

Custard:

1/2 l (2.1 qt) whole milk
40 g (1.4 oz) 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.

Chef's tip

Flamiche with leeks is a dish you make in autumn, when leeks become soft and sweet after the first cold snaps. Spring too, if you find tender, delicate white parts. Historically it's a poor man's Picardy dish, a piece of bread buttered fresh from the oven, then it evolved into this closed tart with milk and eggs, quite refined actually. Today we make it again because we've rediscovered that leeks aren't sad when treated right. It's a Sunday lunch dish, family-style, when you have time to rest the doughs and watch the oven. For wine, pick a dry white from Picardy or Alsace: Chablis, Sancerre, or a not-too-sweet Riesling. White holds up against the creamy béchamel and butter without overwhelming. Serve it warm rather than piping hot, so you really taste the leek and the butter. For sides, keep it simple: a green salad with good vinegar, or just cornichons. Some add a glass of dry cider to the sauce, it's regional and it changes everything.

Frequently asked questions

Can I replace whole milk with crème fraîche for the filling?

No, too rich. Whole milk with 40 g flour gives a light béchamel that lets the leek shine. If you want richer, mix half milk, half liquid crème fraîche, that's the limit.

How long does flamiche keep in the fridge?

3 days maximum in an airtight container. Reheat in the oven at 160°C for 10 minutes. Freezing OK up to 2 months raw (before baking), not after, the sauce splits.

Why does my dough shrink at the edges during baking?

You skipped the 30-minute fridge rest after filling. Dough rehashes and contracts. Respect that rest, it's essential. Also, let the dough overhang 1 cm past the mould edges before baking to compensate.