Flamiche aux poireaux
Flamiche aux poireaux, from above
Non vegEggPicardy

Flamiche aux poireaux

A buttery leek pie from northern France. Sweet, melting leeks in flaky pastry.

70 minTime
11 gProtein each
mildSpice
Leek tart of the north2 chapters · 1 min read

Make it your way

Grandma's wayLeeks and cream in puff pastry.
The original
601kcalsame
11 gproteinsame
3 gfibresame
70minutessame

Classic flamiche.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Puff pastry2 sheets
Leek4, sliced
Butter3 tbsp
Crème fraîche⅔ cup
Egg3, one for glazing
Nutmega pinch
Saltto taste
White peppera pinch

Method

4 steps
  1. 1Sweat the sliced leeks in butter, covered, over low heat.
  2. 2Cool, then mix with crème fraîche, two eggs, nutmeg, salt and pepper.
  3. 3Line a tart tin with one sheet of pastry, add the filling, top with the second sheet and crimp.
  4. 4Cut a small vent, brush with beaten egg and bake at 200°C for 35 minutes.
Serve it like this

Serve warm wedges with a green salad dressed in sharp vinaigrette.

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Make it a meal

What goes with Flamiche aux poireaux: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Jeera rice30 min
With a main Soupe à l'oignon90 min
On the side French vinaigrette5 min
On the side Pommes boulangère90 min
To drink Chocolat chaud10 min
Something sweet Éclairs120 min
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