This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
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).
1 hour 20 min.
Easy
3.55 €
1 Flamiche
12 IngredientsLast 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: 1,325 grams
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
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.
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.
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.
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.
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.
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
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)
Endives (head of chicory)
Like these other recipes: Endive and cheese salad with croutons, Thin endive tart, Individual creamy endive gratins, Endive gratin with cancoillotte, Comtoise endive salad, ... See them all 15
Liquid cream
Like these other recipes: Penne with Mushrooms, Late Winter Soup with Fresh Spinach, Sautéed turmeric chicken with mushrooms, Apple and almond gratin, Plum and almond panna cotta, ... See them all 172
Flour
Like these other recipes: Fish fillet with preserved lemons, Arizona cupcakes, "Moelleux" cake batter, Linzer torte, Fillet of beef in a rosemary crust, ... See them all 211
Butter
Like these other recipes: Curried prawn risotto, Panettone, Gnocchi alla romana, Yeast-based flaky dough (for croissants), Plum and hazelnut crumble, ... See them all 486
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023820 K 143.5 1 hour 20 min.
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork. April 20th 2014247 K3.9 7 hours 35 min.
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce. October 18th 2015105 K4 45 min.
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be meltingly soft and the meat can be pulled apart with a fork. This is an appealing dish to serve and share,... December 30th 201992 K4.1 5 hours 30 min.
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon. June 30th 202187 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address 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 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.
The 1 comment already posted on this recipe