Leek Flamiche
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 800 gLeek (finely sliced)
- 40 gUnsalted butter
- 200 mlCream (thick)
- 3 pcEgg (whole)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
In a mixing bowl, whisk the eggs with the cream. Season with salt, pepper, and nutmeg. The mixture should be smooth.
- 3
Spread the shortcrust pastry into a tart tin. Prick the bottom with a fork. Distribute the cooked leeks evenly over the pastry base.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the refrigerator. Reheat in the oven at 150°C to maintain the crispness of the pastry.
