The flamiche It is a salty cake, cousin of the already recognized one quiche. Both have a dough as a base and a filling ready with eggs, cream or milk and different components equivalent to greens, cheese or meat merchandise. In the case of the picardy flamichetypical of the Picardy area in France, the leek is the star; Not in useless is it often known as Leek flamiche.
Doing a fast search on the web, you will note that there is no such thing as a single option to put together this savory tart: past the leeks, there are those that add bacon, shallot, wine and even beer. Our filling could be very easy since we wish nothing to face out above the vegetable in query, we simply add just a little grated Gruyere cheese on prime to make the flamiche it was golden.
Preparing the dough is easy should you comply with what the recipe signifies, that’s, use very chilly butter and don’t knead it excessively. This similar dough ready with smooth butter and with extra kneading time would end in a bun that’s elastic and troublesome to stretch, as a substitute of being tender and really malleable if completed appropriately.
Once cooked, it’s crispy and just a little flaky, one thing that occurs exactly as a result of the chilly butter is added: as it isn’t fully built-in, the items stay distributed within the flour combination. When baked, they soften and launch water vapor, forming small air chambers that separate the dough into layers. Voilà.
Difficulty: The dough is first of dough
Ingredients
For 2-4 folks (20 cm diameter mould)
For the dough
- 120 g wheat flour
- 60 g chilly butter reduce into cubes
- 2 tablespoons very chilly water
- Sal superb
For the filling
- The white and light-weight inexperienced a part of three massive leeks
- 20g butter
- 100 g recent cream
- 2 eggs
- Grated Gruyere cheese, quantity to style
- Sal superb
- Freshly floor black pepper
Instructions
Sift the flour right into a bowl and blend it with the salt.
Add the butter (the colder it’s, the higher) and crumble the cubes as it’s blended with the flour. It will be completed with a fork or together with your palms, being cautious to not overheat it. It ought to have a rough sand texture.
Add the chilly water and mix all of the components together with your palms till you have got a dough. It is vital to not knead excessively. Wrap the dough in movie and put aside within the fridge when you put together the filling.
Clean the leeks effectively: make a longitudinal reduce and put them beneath the faucet to take away any grime they could have. Then reduce them into superb julienne strips.
Heat a frying pan over medium-low warmth and add the butter.
Add the leeks and season with salt and pepper. Sauté till very tender and candy.
In a bowl, beat the eggs with the crème fraîche, salt and pepper. Add the leeks and blend effectively. Reserve within the fridge.
Heat the oven to 180 ºC. Grease a 20 cm diameter mould with low edges with butter.
Remove the dough from the fridge and roll it out. Line the mould and reduce the sides flush with the mould. Cover the dough with a bit of parchment paper or aluminum or put some baking weights or some dried chickpeas on prime (which can’t be eaten later). Bake the dough for 10 minutes.
Remove the paper with the weights and pour the filling on prime of the dough. Add grated Gruyere cheese on prime.
Bake for half-hour or till the filling appears to be like set and golden. Let cool barely earlier than unmolding and serving.
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