Flamiche


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).
52 K 4.4/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: April 30th 2017
For 1 Flamiche, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Flamiche

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.
Flamiche
Knead for a few minutes until evenly mixed.

Stage 3 - 2 min.
Flamiche
Gather the dough into a ball and flatten this into a "cake", then place on a sheet of cooking parchment.

Stage 4 - 5 min.
Flamiche
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
Flamiche
...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.
Flamiche

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.
Flamiche
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.
Flamiche
Add the endives and leek, mix well and cook for 2 or 3 minutes.

Stage 9 - 7 min.
Flamiche
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.
Flamiche

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.
Flamiche
Pour the filling into the pastry case.

Stage 12 - 30 min.
Flamiche
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.
Source: Based on a recipe by Joël Robuchon.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %230 RDI=20 %250 RDI=40 %3,400 RDI=170 %14,240 RDI: 170 %
Per 100 g3 RDI=1 %20 RDI=2 %20 RDI=3 %260 RDI=10 %1,070 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 Flamiche : 3.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018419 K4.8 7 min.
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24th 2012124 K3.8 1 hour 50 min.
Gratin of beet tops and potatoes
Gratin of beet tops and potatoes
In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.
May 19th 202520 K 55 min.
Hasselback or "Swedish-style" potatoes
Hasselback or "Swedish-style" potatoes
Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.
November 26th 202321 K 1 hour 55 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012298 K5 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Lovely recipes, easy to store in a folder
    Posted by Susan april 30th 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.
I am not a leaving thing
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.

Back to top of page