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).
8,639 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?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
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.
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
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: Crusty cockle tart, Cod loin with saffron, Gratin of Endives with Mont d'Or, Pasta with mushrooms, Rice and peas, ... All |
| Endives (head of chicory): You can check-out other recipes which use it, like for example: Endive gratin with cancoillotte, Gratin du Nord, Individual creamy endive gratins, Thin endive tart, How to prepare endives , ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Pancake batter, Fruit crumble, Half-cooked chocolate cake with raspberry coulis, Foie gras fingers, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Mussels marinière, Filo leeks and cheese tart, Sliced chicken with mushrooms and broccoli, Koulibiak in pie dish, Arizona cupcakes, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
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 email 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.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.