Flamiche aux Poireaux (Picardy Leek Tart)

🧂 Ingredients

• 2 discs Pâte brisée (shortcrust pastry)(Store-bought or homemade, enough for a 9-inch tart pan (top and bottom).)
• 1 kg Leeks(About 4-5 large leeks. Use only the white and light green parts.)
• 80 g Unsalted butter(Approximately 6 tablespoons.)
• 200 ml Heavy cream(About 3/4 cup plus 1 tablespoon. For a richer filling, use crème fraîche.)
• 2 Large eggs(Room temperature is ideal.)
• 1/4 teaspoon Freshly grated nutmeg(Or to taste. A pinch is fine if using pre-ground.)
• 1 teaspoon Salt(Or to taste.)
• 1/2 teaspoon Black pepper(Freshly ground, or to taste.)
• 1 Egg yolk (optional, for egg wash)(For a golden, shiny crust.)

👨‍🍳 Instructions

1. 1

   Prepare the leeks: Trim the root end and the dark green tops from the leeks. Slice them thinly (about 1/4 inch or 0.5 cm thick). Place the sliced leeks in a large bowl and cover with cold water. Swish them around to dislodge any grit, then lift them out with a slotted spoon, leaving the dirt behind. Drain well in a colander.

   ⏱️ 15 minutes
2. 2

   Cook the leeks: Melt the butter in a large, heavy-bottomed skillet or pot over medium-low heat. Add the drained leeks and a pinch of salt. Cover and cook gently, stirring occasionally, for 30-40 minutes, or until the leeks are very tender and almost melting. They should not brown, just soften and become translucent. If they seem dry, add a tablespoon of water.

   ⏱️ 40 minutes
3. 3

   Prepare the filling: While the leeks are cooking, whisk together the heavy cream, eggs, nutmeg, salt, and pepper in a medium bowl until well combined. Once the leeks are tender, remove them from the heat and let them cool slightly for about 10 minutes.

   ⏱️ 10 minutes
4. 4

   Assemble the tart: Preheat your oven to 190°C (375°F). Lightly grease a 9-inch (23 cm) tart pan with a removable bottom. Line the pan with one disc of pâte brisée, pressing it gently into the bottom and up the sides. Trim any excess dough. Stir the slightly cooled leeks into the cream and egg mixture. Pour the filling evenly into the pastry-lined tart pan.

   ⏱️ 10 minutes
5. 5

   Add the top crust (optional): If making a covered flamiche, place the second disc of pastry over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. If making an open-faced tart, proceed to the next step.

   ⏱️ 5 minutes
6. 6

   Bake the flamiche: If using an egg wash, whisk the egg yolk with a teaspoon of water and brush it over the top crust (if applicable). Place the tart pan on a baking sheet (to catch any drips). Bake for 40-50 minutes, or until the pastry is golden brown and the filling is set and slightly puffed. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

   ⏱️ 45 minutes
7. 7

   Rest and serve: Let the flamiche cool in the pan on a wire rack for at least 15-20 minutes before removing the outer ring. This allows the filling to set properly. Serve warm or at room temperature.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Ensure leeks are thoroughly cleaned to avoid any grit in the final tart.
• ✓The leeks should be cooked until they are exceptionally soft and sweet, almost like a puree, for the best texture.
• ✓A blind bake of the bottom crust is not strictly necessary for this recipe, as the filling is not overly wet, but can help ensure a crispier base if desired.
• ✓For an open-faced version, the baking time might be slightly shorter, and the top will be beautifully golden.
• ✓This tart is excellent served with a simple green salad.

🔄 Variations

• Add 100g of grated Gruyère or Comté cheese to the leek and cream mixture for a cheesy variation.
• Include finely chopped cooked bacon or lardons for a savory addition.
• A touch of Dijon mustard can be added to the filling for a subtle tang.

🥗 Nutrition

Per serving