Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France.
It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs.
This version contains a mixture of endives and leeks (white part only).
8,087 14.5/5
Last modified on: April 30th 2017
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: 1,335 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 42 min. | 1 hour 16 min. |
At what time?
When will I finish if I start the recipe at a certain time?
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Step by step recipe
Stage 1
3 min.
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.Stage 2
2 min.
Knead for a few minutes until evenly mixed.Stage 3
2 min.
Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.Stage 4
5 min.
Lay a second sheet of cooking parchment on top and roll out the pastry between the two sheets of paper with a rolling pin...Stage 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.
Stage 6
15 min.
Stage 7
2 min.
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.
Stage 8
3 min.
Add the endives and leek, mix well and cook for 2 or 3 minutes.Stage 9
7 min.
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.
Stage 10
5 min.
Cook the tart
Preheat the oven to 390°F (200°C).Line the tart tin or dish with the circle of pastry.
Stage 11
2 min.
Pour the filling into the pastry case.Stage 12
30 min.
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.
Nutritional information
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How much will it cost?
For 1 Flamiche : 3.57 €
Source: Based on a recipe by Joël Robuchon.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , French toast "cordon bleu", Creamy Winter Vegetable Soup, Panna cotta, Sea bass with coriander cream en papillote, ... All |
| Endives (head of chicory): You can check-out other recipes which use it, like for example: Thin endive tart, Endives , Endives "bonne femme", How to prepare endives , Gratin du Nord, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Nanou's tuna tart, Plain cake, How to seal a terrine or casserole dish, Prune Far, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Potato Waffles with Smoked Salmon, Italian toast, Apple charlotte with toasted brioche, Flognarde, ... All |
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