Flamiche
Ingredients:
- Butter - 75g
- Leek - 1kg
- Salt - ½ tsp
- Creme Fraiche - 300ml
- Egg - 1
- Egg Yolks - 3
- Nutmeg - ¼ teaspoon
- Plain Flour - 225g
- Salt - ½ tsp
- Butter - 60g
- Lard - 60g
- Cheddar Cheese - 50g
- Water - 2 tbs
Instructions
- For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs
- Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together
- Tip out onto a lightly floured surface and knead briefly until smooth
- Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin
- Prick the base with a fork
- Chill for 20 minutes
- 02
- Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt
- Cover and cook for ?10 minutes until soft
- Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated
- Spoon onto a plate and leave to cool
- 03
- Preheat the oven to 200°C/fan180°C/gas 6
- Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured
- Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden
- Remove and set aside
- Reduce the oven temperature to 190°C/fan170°C/gas 5
- 04
- Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg
- Lightly beat together, then season
- Stir in the leeks
- Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden
- Remove from ?the oven and leave for 10 minutes
- Take out of the tin and serve