1,496 easy and fully explained recipes, with +66K photos and 78 videos

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).

50 K 1× 4.4/5 (21 reviews)

1 hour 20 min. difficulté

Easy

$4.05

1 Flamiche

12 Ingredients

Last modified on: April 30^th 2017

For this recipe: I want to make it (369×) I made it (369×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 these quantities to make:

1 Flamiche 2 Flamiches 3 Flamiches

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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 recipe	50 RDI=20 %	230 RDI=20 %	250 RDI=40 %	3,400 RDI=170 %	14,240 RDI: 170 %
Per 100 g	3 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 : $4.05

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 prepare carrots

Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
February 21^th 2011175 K4.3 15 min.

Cod loin with saffron

A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
December 17^th 2014115 K4.4 50 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
September 23^th 201849 K 2 hours 55 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020338 K5 1 hour 15 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21^th 2011359 K4.0 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Lovely recipes, easy to store in a folder
Posted by Susan april 30^th 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.