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Name: Flamiche
Prep time: 34 min
Cook time: 42 min
Total time: 1 h 16 min
Yield: 1 Flamiche
Cuisine: french
Ingredients: 250 g flour; 100 g butter; 30 g lard; 1 egg; 5 g fine (or table) salt; 1 shallot; 300 g endives (head of chicory); 1 leek; 3 tablespoons olive oil; 300 ml liquid cream; salt; pepper

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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).

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Last modified on: April 30^th 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

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
34 min.	42 min.	1 hour 16 min.

Preservation:

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

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?

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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.

Nutritional information

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

How much will it cost?

For 1 Flamiche : 3.57 €

Note : These prices are only approximate

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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: Household cake (Gâteau de ménage), Mushrooms on toast, French style, Apple Batter Puddings, Frozen Nougat, Rustic chicken and mushroom pie, ... 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, Endive and beer soup, Endives , ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Chocolate eclairs, Almond macaroon cake, Provençal colombier for Pentecost, Oatmeal cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Chestnut moelleux, Fruit crémeux, Pear, grapefruit and pistachio tart, Crêpes Suzette, ... All

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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)

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