Preparation time: 20 min. Total time : 1h10
Ingredients (for 4 to 6 people):
For the dough :
- 500 g flour
- 2 egg yolks
- 250 g lard
- 3 pinches salt or fine salt
- 4 tbsp. fresh water
For the garnish :
- 4 nice white leeks (approx. 650 g)
- 15 g butter
- 2 eggs (optional)
- 4 tbsp (50 cl) full-fat heavy cream
- grated nutmeg
- salt and pepper
For the finishing touch :
- 1 yolk for browning
- 1 tbsp. water
Preparation :
Lard pastry
Mix flour, egg yolks, lard and salt. Gradually add cold water, a spoonful at a time, while mixing, until a compact, homogeneous ball of dough is formed. Leave to rest in a cool place for 20 minutes.
Topping
In the meantime, carefully clean the leeks, removing any leaves that are too hard or too green, and cut them into 1 cm sections.
Melt the butter in a frying pan and sweat the leeks over low heat for 10-15 minutes, until tender. This step allows any excess water to evaporate. Drain.
In a bowl, beat eggs and cream. Add nutmeg, salt and pepper and mix.
Assembling the pie
Preheat oven to 180°C (th.6).
Divide the dough into 2 balls. Roll out the first ball and place it in a pie tin, leaving a 1 cm border to close the pie.
Arrange the leeks on the pastry. Pour the cream on top. Cover with the second shortcrust pastry. Seal the edges well and brown the top of the pie with egg yolk diluted with a spoonful of water. Pierce the center to allow steam to escape during baking.
Place in the oven and bake for around 30 minutes, until golden brown. Serve piping hot, as a starter or main course, with a green salad.
Tips :
There must be as many Flamiches recipes as there are families in Picardy! The filling can be enhanced with lardons, salmon or cheese, why not Maroilles? For a vegan flamiche, skip the eggs and use soy cream instead of crème fraîche. Normally made with leeks, flamiche can also be made with onions, pumpkin, endives or Maroilles.