Step by step recipe:

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.
2. 2 min.
   Knead for a few minutes until evenly mixed.
3. 2 min.
   Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.
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...
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.

   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.
   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.
   Add the endives and leek, mix well and cook for 2 or 3 minutes.
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.
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.
11. 2 min.
    Pour the filling into the pastry case.
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.