1,345 easy and fully explained recipes, with 27,431 photos and 78 videos

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).

31K 1 21 4.4

Last modified on: April 30^th 2017

Keywords for this recipe:

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

Change these quantities to make: 1 Flamiche 2 Flamiches 3 Flamiches

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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).

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,400 Kcal or 14,235 Kj	46 gr	230 gr	255 gr
170 %	18 %	22 %	39 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
257 Kcal or 1,076 Kj	4 gr	17 gr	19 gr
13 %	1 %	2 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 1 Flamiche : 3.54 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Based on a recipe by Joël Robuchon.

This recipe uses (among others)

	Endives (head of chicory): You can check-out other recipes which use it, like for example: Endives , Endive and walnut salad, Comtoise endive salad, Endive and cheese salad with croutons, Endives "bonne femme", ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Vegetable rosette tart, Lemon and lime cakes, Vegetable clafoutis, Like Bounty, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Basic cake batter - the French way, Hamburgers, Dipping bread with cheese, Pancake batter, Creamy plum and pear clafoutis, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Linzer torte, Flognarde, Crisp apricot and pistachio tart, Artichoke hearts forestier , ... All

Other recipes you may also like

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.
223K4.4 2 hours 2 min. July 5^th 2016

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
249K3.9 46 min. February 21^th 2011

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
286K3.8 21 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Your 1 comments or questions on this recipe

Lovely recipes, easy to store in a folder
Posted by Susan april 30^th 2017 at 15:24 (n° 1)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.