Flamiche — Print Recipe — The Culinary Codex

A traditional savory tart from Northern France filled with creamy leeks in a buttery puff pastry crust. This Picardy specialty is the French answer to quiche but with a distinctly rustic character.

Ingredients

500g leeks, white and light green parts, sliced
2 sheets puff pastry
30g butter
200ml creme fraiche
3 large egg yolks
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon white pepper
1 egg beaten for egg wash

Instructions

1 Clean the leeks thoroughly by slicing them and soaking in cold water to remove any grit, then drain and pat them completely dry with a clean towel.
2 Melt the butter in a large skillet over low heat and slowly sweat the leeks for twenty minutes, stirring occasionally, until they are very soft but not browned at all.
3 Mix the cooked leeks with the creme fraiche, egg yolks, nutmeg, salt, and white pepper in a bowl until the filling is smooth and well combined.
4 Line a tart pan with one sheet of puff pastry, spoon in the leek filling, then cover with the second sheet of pastry and crimp the edges to seal them tightly.
5 Brush the top with beaten egg wash, cut a small vent hole in the center, and bake at 200 degrees Celsius for thirty to thirty-five minutes until puffed and deeply golden.

Did You Know?

Flamiche dates back to the Middle Ages in the Picardy region, and the name comes from the Flemish word vlaamsche, reflecting the cultural connections between northern France and Flanders.