Flamiche Recipe

To make the pastry, sift the 225g plain flour and ½ tsp salt into a food processor. Add the 60g butter and 60g lard, then pulse briefly until the mixture resembles fine breadcrumbs. Transfer the mixture to a bowl, then stir in the 50g cheddar cheese and just enough of the 2 tablespoons water for the dough to come together. Turn the dough out onto a lightly floured surface and knead briefly until it’s smooth. Roll it out thinly and use it to line a 23cm x 4cm loose-bottomed, fluted flan tin. Prick the base all over with a fork, then chill the pastry case for 20 minutes.

Melt the 75g butter in a saucepan over a low heat. Add the 1kg leeks and the ½ tsp salt, then cover the pan and cook for about 10 minutes, or until the leeks are soft. Uncover the pan, increase the heat to medium-high, and cook for another 2 minutes, stirring occasionally, until any liquid has evaporated. Spoon the cooked leeks onto a plate and let them cool completely.

Preheat your oven to 200°C/fan180°C/gas 6. Line the chilled pastry case with baking paper and fill it with baking beans or rice. Blind bake for 15-20 minutes, until the edges of the pastry are a biscuit-coloured gold. Carefully remove the paper and beans or rice, then return the pastry case to the oven for another 7-10 minutes, letting the base turn crisp and lightly golden. Remove the case from the oven and set it aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.

In a bowl, combine the 300ml crème fraîche, 1 whole egg, 3 egg yolks, and ¼ teaspoon nutmeg. Lightly beat the mixture together, then season with salt and pepper to taste. Stir in the cooled leeks. Spoon this creamy leek mixture into the blind-baked tart case and bake for 35-40 minutes, until the filling is set and lightly golden. Remove the flamiche from the oven and let it rest in the tin for 10 minutes before carefully removing it and serving.