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).
38K 1 21 4.4
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Last modified on: April 30th 2017

Keywords for this recipe:
For 1 Flamiche, you will need:

Change these quantities to make: 1 Flamiche 2 Flamiches 3 Flamiches
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.42 min.1 hour 16 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,400 Kcal or 14,235 Kj46 gr230 gr255 gr
170 %18 %22 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
257 Kcal or 1,076 Kj4 gr17 gr19 gr
13 %1 %2 %3 %
% 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).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 1 Flamiche : 3.54 €

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)Endives (head of chicory): You can check-out other recipes which use it, like for example: Gratin du Nord, Individual creamy endive gratins, Endives "bonne femme", Comtoise endive salad, Gratin of Endives with Mont d'Or, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Raw beetroot mousse with walnuts, Hearty potato and ham gratin, Gratin of leeks with Morbier cheese, Rabbit civet "à la normande", ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Soft apple cookies, Fish in a sesame crust, Chestnut cake, Provençal colombier for Pentecost, Béarnaise sauce, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéed oyster mushrooms, Lime (or lemon) curd, Fruit crumble, Clafoutis "Marie-Antoinette", Hazelnut and orange cake, ... All
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  • Lovely recipes, easy to store in a folder
    Posted by Susan april 30th 2017 at 15:24 (n° 1)
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