1,560 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Flamiche

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

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).

62 K 1× 4.4/5 (21 reviews)

1 hour 20 min. difficulté

Easy

3.55 €

1 Flamiche

12 Ingredients

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: 1,325 grams

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 %

Possible allergens in this recipe: Gluten, milk, egg

How much will it cost?

For 1 Flamiche : 3.55 €

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

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017486 K4.2 2 hours 15 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

February 21^th 2011779 K3.5 8 min.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

November 16^th 2017542 K4.3 2 hours 40 min.

Pears in red wine with blackcurrant

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).

February 21^th 2011260 K4.1 2 hours 35 min.

Fillet of pollack cooked in two stages

This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking...

January 23^th 2011197 K4.7 1 hour 40 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.