FLAMICHE
A northern French tart that began as a rustic leek-filled pastry from Picardy and Flanders.
Serves: 6
Ingredients:
450g Plain flour
150g Butter
75g Suet
6g Salt
75ml Water
1 Egg (Clarence Court)
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7 Leeks
50g Butter (unsalted)
30g Flour
160g Crème fraîche
150ml White wine
Salt + pepper
Pinch nutmeg
1 Egg yolk (for brushing)
To make the pastry, place the flour and salt in a large mixing bowl. Cut the butter into small pieces, add to the flour with the suet, and rub together with your fingertips until the mixture resembles breadcrumbs.
Add the egg and water to form a smooth, soft dough. Shape into a ball, cover, and let rest while you prepare the filling.
Melt the butter in a saucepan over low heat, add the sliced leeks, and cook slowly until very soft.
Stir in the flour and cook gently for a short time without letting the mixture brown.
Add the crème fraîche and cook over medium-low heat, stirring until thickened. Season with salt, pepper, and nutmeg, then set aside to cool.
Divide the pastry dough into two portions: two-thirds and one-third. Roll out the larger piece into an 11-inch round and use it to line a buttered 22cm pan (about 3.5cm deep), leaving some pastry overhanging the rim.
Prick the base with a fork and spoon in the cooled leek filling.
Roll out the remaining pastry into a 9–10 inch round and place it over the top. Moisten the edges lightly with water and press both layers together firmly with your fingertips.
Crimp the edges with a fork and trim off any excess pastry. Cut a small slit in the centre to allow steam to escape.
Beat the egg yolk and brush it over the top and edges of the pastry.
Bake in a preheated oven at 200°C for about 45 minutes, or until the pastry is golden brown and crisp.
