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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 1× 4.4/5 based on 21 reviews

Last modified on: April 30^th 2017

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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 g liquid cream
11 salt
12 pepper
Total weight: 1,325 grams

Change these quantities to make:

1 Flamiche 2 Flamiches 3 Flamiches

Change measures:

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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.

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 g 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,400 Kcal or 14,235 Kj	46 gr	230 gr	255 gr
170 %	18 %	22 %	39 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
257 Kcal or 1,076 Kj	4 gr	17 gr	19 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)

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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

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