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).
43K 4.4/5 based on 21 reviews
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Last modified on: April 30th 2017

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For 3 Flamiches, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 34 min.
Cooking: 42 min.
All in all: 1 hour 16 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.
Flamiche

Make the flamiche pastry

Put into a food-mixer bowl: 750 g flour, 300 g butter, 90 g lard, 3 Eggs and 15 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 3 shallots.

Prepare and chop 900 g endives (head of chicory).

Prepare and chop 3 leeks, keeping just the white part (you can use the green leaves in another recipe).

Stage 7 - 2 min.
Flamiche
Pour 9 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 900 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 50 %690 70 %760 120 %10,200 510 %42,710 510 %
Per 100 g3 1 %20 2 %20 3 %260 10 %1,070 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 3 Flamiches : 10.62 €
  • Per 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)
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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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