Leek Flamiche

A crisp shortcrust pastry holding a rich filling of tender leeks bound with thick cream. The aroma of browned butter and nutmeg promises a golden, creamy center.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 572
• Protein: 13 g
• Carbs: 42 g
• Fat: 39 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 800 g Leek ( finely sliced )
• 40 g Minimum butter sweet
• 200 ml Cream ( thick )
• 3 piece Egg ( whole )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sweat the leeks

   Melt the butter in a pan. Add the sliced leeks. Cook over low heat until they are translucent and the moisture has evaporated. They should not brown.

2. Prepare the filling

   In a mixing bowl, whisk the eggs with the cream. Season with salt, pepper, and nutmeg. The mixture should be smooth.

3. Line the tin

   Spread the shortcrust pastry into a tart tin. Prick the bottom with a fork. Distribute the cooked leeks evenly over the pastry base.

4. Baking

   Pour the egg mixture over the leeks. Bake at 180°C for 40 minutes. The filling should be set and the surface should have a beautiful golden color.

Chef's tips

• Drain the leeks well after sweating them to prevent the pastry from getting soggy.
• The edges of the crust should be slightly brown to ensure the bottom is perfectly cooked.

Storage

Keep for 2 days in the refrigerator. Reheat in the oven at 150°C to maintain the crispness of the pastry.