FLAMICHE aux poireaux - gluten-free leek tart
Flamiche aux Poireaux is a classic French dish from Picardy, the region directly north of Paris.
The word flamiche was originally Flemish for ‘cake’ but by the 18th century it had turned into a tart – specifically, as anyone who knows their pommes from their poireaux would tell you – a leek tart.
These days the Flamiche is considered the regional equivalent of the famous Quiche Lorraine, although they are quite different. A Flamiche is not nearly as eggy as a quiche, and it is definitely much more … leeky.
So if, like me, you have a thing for the sweet, mellow flavour of leeks – particularly when they’re gently braised, mixed with crème fraiche, lemon zest and nutmeg and baked in crisp gluten-free pastry – you’ll be glad to add this simple pleasure to your repertoire.
TIP:
Like many traditional dishes, variations on the Flamiche abound. People add bacon, shallots or other vegetables, along with cheese such as gruyere or Comté. Do experiment to find your own favourite.
Jan
FLAMICHE AUX POIREAUX
Gluten-free Leek Tart
Serves 6
½ quantity of Revenge Gluten-free Cream Cheese Pastry
50 gm unsalted butter
3 large leeks, trimmed, rinsed and cut into 5mm slices (500-600gm)
Sea salt and freshly ground pepper
200 ml crème fraiche
2 egg yolks, beaten
2 lemons, zest only
Generous grating of nutmeg
½ cup chervil sprigs
Preheat oven to 160°C.
Roll the pastry out between two sheets of baking paper to a thickness of about 5mm and transfer it to a 23cm loose-bottomed flan tin, pressing the pastry well into the crevices. If the pastry breaks at all, don’t worry. Just patch it up, smooth it out and trim the top.
Refrigerate for an hour until the pastry is firm then blind bake.
Meanwhile, heat the butter in a frying pan until it begins to bubble. Add the leeks and season with sea salt and freshly ground pepper.
Stir over medium heat for a few minutes until leeks are well coated with butter.
Reduce heat to low and cover the pan for 20 - 25 minutes, stirring occasionally, until leeks are very soft.
Increase oven to 180°C.
Place crème fraiche, egg yolks and lemon zest in a bowl along with a good grating of fresh nutmeg. Whisk well to combine. Mix in leeks and chervil and season to taste.
Transfer the mixture to the pastry case and bake the tart at 180°C for 25 - 30 minutes or until just firm to the touch and golden on top.
Serve warm or at room temperature.
TIP:
Double the quantities to make a 30cm diameter tart, or 10 x 10cm individual tarts.