Flamiche Aux Poireaux (French Leek Tart)
Flamiche means "cake" in Dutch, and this cuisine comes from northern France, near the Belgian border. It features a puff pastry shell and is filled with cheese and veggies, similar to a quiche. The typical filling is leeks and cream, although there are many alternatives.
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So today we are going to make classic Flamiche Aux Poireaux using bacon,leeks, milk and cream. So, brace yourself..
20 mins. 50 mins. 1 hr 10 mins.
Ingredients
150g diced bacon30g butter3 white part of medium leeks (finely sliced)400g savoury pastry4 large eggs100ml milk150ml creamsalt and freshly ground black pepper (to taste)
Steps
1. In a large nonstick skillet, heat the oil and cook the bacon for 2-3 minutes. Place the bacon in a bowl.
2. Cook white parts of leeks over low heat for 10-15 minutes, or until the leeks are tender, turning periodically with a wooden spoon, with the butter. Allow the leeks to cool before using.
3. Preheat the oven to 220 degrees Celsius.
4. To a thickness of about 4 mm, roll out the pastry. Line the tin with pastry and puncture it with a fork around 30 times.
5. Cover the pastry with the cold leeks and bacon.
6. Whisk together the eggs, milk, and cream in a mixing bowl. After adding salt and pepper, slowly pour the mixture over the leeks.
7. Bake the pastry in the hot oven for about 40 minutes, or until it is done. Serve hot. Enjoy!
Notes:
