The flamiche It is a salty cake, cousin of the already known one . Both have a dough as a base and a filling prepared with eggs, cream or milk and other ingredients such as vegetables, cheese or meat products. In the case of the picardy flamichetypical of the Picardy region in France, he is the star; Not in vain is it also known as Leek flamiche.
Doing a quick search on the internet, you will see that there is no single way to prepare this savory tart: beyond the leeks, there are those who add bacon, shallot, and even . Our filling is very simple since we want nothing to stand out above the vegetable in question, we just add a little grated Gruyere cheese on top to make the flamiche it was golden.
Preparing the dough is simple if you follow what the recipe indicates, that is, use very cold butter and do not knead it excessively. This same dough prepared with soft butter and with more kneading time would result in a bun that is elastic and difficult to stretch, instead of being tender and very malleable if done correctly.
Once cooked, it is crispy and a little brown, something that happens precisely by adding the cold butter: as it is not completely integrated, the pieces are distributed in the flour mixture. When baked, they melt and release water vapor, forming small air chambers that separate the dough into layers. Voilà.
Difficulty: The dough is first of dough
Ingredients
For 2-4 people (20 cm diameter mold)
For the dough
- 120 g wheat flour
- 60 g cold butter cut into cubes
- 2 tablespoons very cold water
- Sal fine
For the filling
- The white and light green part of three large leeks
- 20g butter
- 100 g fresh cream
- 2 eggs
- Grated Gruyere cheese, amount to taste
- Sal fine
- Freshly ground black pepper
Instructions
Sift the flour into a bowl and mix it with the salt.
Add the butter (the colder it is, the better) and crumble the cubes as it is mixed with the flour. It can be done with a fork or with your hands, being careful not to overheat it. It should have a coarse sand texture.
Add the cold water and combine all the ingredients with your hands until you have a dough. It is important not to knead excessively. Wrap the dough in film and keep it in the refrigerator while you prepare the filling.
Clean the leeks well: make a longitudinal cut and put them under the tap to remove any dirt they may have. Then cut them into fine julienne strips.
Heat a frying pan over medium-low heat and add the butter.
Add the leeks and season with salt and pepper. Sauté until very tender and sweet.
In a bowl, beat the eggs with the crème fraîche, salt and pepper. Add the leeks and mix well. Reserve in the refrigerator.
Heat the oven to 180 ºC. Grease a 20 cm diameter mold with low edges with butter.
Remove the dough from the refrigerator and roll it out. Line the mold and cut the edges flush with the mold. Cover the dough with a piece of parchment paper or aluminum or put some baking weights or some dried chickpeas on top (which cannot be eaten later). Bake the dough for 10 minutes.
Remove the paper with the weights and pour the filling on top of the dough. Add grated Gruyere cheese on top.
Bake for 30 minutes or until the filling looks set and golden. Let cool slightly before unmolding and serving.
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