Step by step recipe:

  1. 3 min.Flamiche : Photo of step #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. 2 min.Flamiche : Photo of step #2
    Knead for a few minutes until evenly mixed.
  3. 2 min.Flamiche : Photo of step #3
    Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.
  4. 5 min.Flamiche : Photo of step #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. Flamiche : Photo of step #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. 15 min.Flamiche : Photo of step #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. 2 min.Flamiche : Photo of step #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. 3 min.Flamiche : Photo of step #8
    Add the endives and leek, mix well and cook for 2 or 3 minutes.
  9. 7 min.Flamiche : Photo of step #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. 5 min.Flamiche : Photo of step #10

    Cook the tart

    Preheat the oven to 390°F (200°C).

    Line the tart tin or dish with the circle of pastry.
  11. 2 min.Flamiche : Photo of step #11
    Pour the filling into the pastry case.
  12. 30 min.Flamiche : Photo of step #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.


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.


Based on a recipe by Joël Robuchon.

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