The famous dish of France, flamiche, impresses the guests with its creamy leek filling in a delicious tart dough. If your ingredients are ready, we can move on to the details of the flamiche recipe.
Flamiche
Ingredients
For the tart:
170 gr. flour
½ teaspoon salt
10 tablespoons unsalted butter, diced and refrigerated
2-4 tablespoons of iced water
For the filling:
140 g bacon, chopped
3 tablespoons of butter
1 large shallot, chopped
5 large leeks, white and light green parts only, rinsed and sliced
Combine the flour and salt in a large bowl. Add the cubed butter and use your fingertips to bring the mixture to the texture of sand.
Add the water, one tablespoon at a time, and stir until the dough comes together, adding water as needed. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead until it forms a ball. Place the dough on a sheet of baking paper and cover it with another sheet of baking paper.
With the help of a rolling pin, roll the dough into a 25-cm circle.
Carefully transfer the dough into the tart mold and refrigerate until firm.
Preheat the oven to 210 degrees.
Poke holes in the dough with a fork, then place baking paper on top and make a weight with dried chickpeas or beans.
Bake in the oven for 15 minutes; remove the weight.
Add the bacon to the skillet over medium heat and cook for 5 minutes until golden. Transfer the bacon to another plate.
Throw away all but 1 teaspoon of the bacon fat. Add the butter, and once melted, add the chopped shallots. Cook until they turn translucent.
Add the sliced leeks and stir. Add water and cook until the leeks are soft, about 8 to 10 minutes. Season with salt, pepper, and nutmeg.
Add the bacon again. Stir in the flour and cook for a few minutes, stirring constantly. Then add the milk and cook, stirring until thickened. Add the cream and stir.
Remove the pan from the heat and allow it to cool slightly. Then add the eggs and 1 cup of cheese and mix.
Place the mixture in the center of the tart, top with the remaining cheese, and bake at 200 degrees for 35–40 minutes. Serve warm. Enjoy your meal.