Flamiche

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

Change those ingredients for: 1 Flamiche 2 Flamiches 3 Flamiches

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: 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?

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.

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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 Flamiche : 3.54 €

Note : These prices are only approximate

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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)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of Endives with Mont d'Or, Sausage with duchess potatoes and a Mont d'Or fondue , Chocolate and vanilla crème brûlée, Pumpkin (or potimarron) soup, Cocotte eggs with Comté, ... All
	Endives (head of chicory): You can check-out other recipes which use it, like for example: Endives , Thin endive tart, Gratin of Endives with Mont d'Or, How to prepare endives , Comtoise endive salad, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Pizza dough, Moist chocolate cake, Foie gras fingers, How to seal a terrine or casserole dish, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Ramekins of duchess potatoes, Hazelnut and orange cake, Flaky chocolate brioche, Tomato tatin, ... All

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