Flamiche

Ingredients

• 225 gplain flour, for pastry
• 60 gbutter, cold, for pastry
• 60 glard, for pastry
• 50 gcheddar cheese, grated, for pastry
• 2 tbspcold water, for pastry
• 75 gbutter, for the leek filling
• 1 kgleeks, trimmed and sliced
• 1 tspsalt, ½ tsp for pastry, ½ tsp for filling
• 300 mlcrème fraîche
• 1egg, whole
• 3egg yolks
• 1/4 tspnutmeg, freshly grated

Method

1. 1

   Sift the flour and salt into a food processor, add the butter (60g) and lard, and blitz briefly until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the grated cheese and enough cold water for the dough to come together. Turn out onto a lightly floured surface, knead briefly until smooth, then roll out thinly and line a 23 cm x 4 cm loose-bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.

2. 2

   Melt the 75g butter in a saucepan over low heat. Add the leeks and ½ tsp salt, cover, and cook for 10 minutes until soft. Uncover, increase the heat and cook for 2 minutes, stirring occasionally, until excess liquid has evaporated. Spoon onto a plate and leave to cool.

3. 3

   Preheat the oven to 200°C/fan 180°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 and return to the oven for 7–10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven to 190°C/fan 170°C/gas 5.

4. 4

   Beat together the crème fraîche, whole egg, egg yolks, and nutmeg in a bowl. Season, then stir in the cooled leeks. Spoon the mixture into the pastry case and bake for 35–40 minutes until set and lightly golden.

5. 5

   Remove from the oven and leave to rest for 10 minutes before taking out of the tin and serving.