Flamiche

Vegetarian · France classic.

Ingredients

• 75g Butter
• 1kg Leek
• ½ tsp Salt
• 300ml Creme Fraiche
• 1 Egg
• 3 Egg Yolks
• ¼ teaspoon Nutmeg
• 225g Plain Flour
• ½ tsp Salt
• 60g Butter
• 60g Lard
• 50g Cheddar Cheese
• 2 tbs Water

Method

1. Mix together — For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.
2. Mix together — Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.
3. Knead — Tip out onto a lightly floured surface and knead briefly until smooth.
4. Roll out — Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.
5. Chill — Prick the base with a fork. Chill for 20 minutes.
6. Heat the pan — Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt.
7. Stir — Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated.
8. Preheat the oven — Spoon onto a plate and leave to cool. Preheat the oven to 200°C/fan180°C/gas 6.
9. Bake — Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured.
10. Continue cooking — Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden.
11. Continue cooking — Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
12. Continue cooking — Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg.

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