Flamiche

A recipe from cooking-ez.com

For 1 Flamiche, you will need:

• 1 250 g flour
• 2 100 g butter
• 3 30 g lard
• 4 1 egg
• 5 5 g fine (or table) salt
• 6 1 shallot
• 7 300 g endives (head of chicory)
• 8 1 leek
• 9 3 tablespoons olive oil
• 10 300 ml liquid cream
• 11 salt
• 12 pepper
• Total weight: 1,325 grams

Times:

Preparation	Cooking	Start to finish
35 min.	45 min.	1 hour 20 min.

Step by step recipe

• 1:

  Make the flamiche pastry

  Put into a food-mixer bowl: 250 g flour, 100 g butter, 30 g lard, 1 egg and 5 g fine (or table) salt.
• 2: Knead for a few minutes until evenly mixed.
• 3: Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.
• 4: Lay a second sheet of cooking parchment on top and roll out the pastry between the two sheets of paper with a rolling pin...
• 5: ...until it is the right size for your tart dish or tin.
  Refrigerate the pastry (still between its sheets of paper) for at least 1 hour.
  Note: the pastry can be made to this stage the day before.
• 6:

  Prepare the filling

  Prepare and chop 1 shallot.
  Prepare and chop 300 g endives (head of chicory).
  Prepare and chop 1 leek, keeping just the white part (you can use the green leaves in another recipe).
• 7: Pour 3 tablespoons olive oil into a large frying pan on medium heat.
  When hot, add the chopped shallot, salt and pepper, and cook for 1 or 2 minutes without colouring.
• 8: Add the endives and leek, mix well and cook for 2 or 3 minutes.
• 9: Pour in 300 ml liquid cream, salt and pepper again, then turn down the heat and leave to reduce gently for 5 minutes.
  Check the seasoning, then leave to cool.
  Note: this filling can be prepared the day before.
• 10:

  Cook the tart

  Preheat the oven to 390°F (200°C).
  Line the tart tin or dish with the circle of pastry.
• 11: Pour the filling into the pastry case.
• 12: Bake for 30 to 40 minutes. Do watch the colour of the top, which should just be nicely browned.
  Serve either warm or cold.

Remarks

For a quicker version of this recipe, you can use normal shortcrust pastry, or even puff or flaky pastry (pâte feuilletée). However, do try this authentic lard-based version if you can.

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