ReceptnaptárFlamiche picarde (Picardy leek pie)
The flamiche picarde is the traditional leek tart of Picardy in northern France: leeks slowly cooked in butter, cream, a little nutmeg, in a short pastry. Sweet, silky and simple. Best in winter, when leeks are in season.
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Ingredients
Method
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- Slice the leeks lengthwise, wash very thoroughly (sand hides between the layers), and cut into thin half-moons.
- Cook in the butter, covered, over medium-low heat for 20-25 minutes, stirring often, until completely soft and silky but not browned. Season.
- Preheat the oven to 190 °C (fan oven 175 °C). Line a 26 cm tart tin with pastry and prick with a fork.
- Whisk the eggs with the cream and nutmeg and fold into the cooled leeks.
- Pour the filling onto the pastry and smooth.
- Bake for 35-40 minutes until golden. Serve warm or lukewarm with a salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the leeks slowly.
- Wash them thoroughly because they are sandy.
- Can be made with bacon.
- Good cold too.
Frequently asked questions
Vegetarian?
Yes, as written.
How long does it keep?
3 days in the fridge.
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