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).
41K 4.4/5 based on 21 reviews
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Last modified on: April 30th 2017

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For 1 Flamiche, you will need:

Change these quantities to make: 1 Flamiche 2 Flamiches 3 Flamiches
How long will 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.

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

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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)
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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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