Flamiche (Leek and Cream Tart)
Why this recipe works
- Sweet, savoury depth: Cooking the leeks gently in butter brings out their natural sweetness without browning them.
- Tender custard filling: Eggs and double cream bake into a rich, softly set filling that holds its shape when sliced.
- Better pastry structure: Blind baking the pastry case before adding the filling helps keep the base dry and neatly sliceable.
- Flexible serving temperature: The tart works well warm or at room temperature, making it useful for lunches, picnics, and buffet-style meals.
Get the most out of this recipe
Ingredient notes
- Wash the leeks thoroughly: Slice the leeks before washing so any grit trapped between the layers rinses away properly.
- Cream affects the set: Double cream gives the filling its rich, tender texture; lighter cooking cream may need a little longer in the oven to set fully.
- Use nutmeg sparingly: Nutmeg should sit in the background, adding warmth without dominating the leeks and cream.
Common mistakes
- Browning the leeks: Keep the heat low to medium so the leeks soften and sweeten rather than colour or catch.
- Filling a damp pastry case: The pastry should look dry and just starting to colour before the custard goes in.
- Baking past the set point: Remove the tart when the centre still has a slight wobble; it will finish setting as it rests.
Make-ahead tips
- Prepare the leeks in advance: The leeks can be softened ahead, cooled, and refrigerated until you are ready to mix the filling.
- Best texture on the day: Flamiche keeps well, but the pastry is at its best on the day it is baked.
- Reheat gently: Warm slices on a baking tray at 180°C (355°F) until piping hot, which helps refresh the pastry better than microwaving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Roll out the shortcrust pastry and line a tart tin, pressing it neatly into the corners. Chill the lined tin in the fridge while you prepare the filling.
- Trim the leeks, then slice them into thin rounds and wash well to remove any grit. Melt the unsalted butter in a frying pan over a low to medium heat, add the leeks and a pinch of the fine sea salt. Cook for 12 to 15 minutes, stirring often, until soft and sweet but not browned.
- Prick the pastry base all over with a fork. Bake the pastry case for 15 minutes, then return it to the oven for 5 minutes more, until it looks dry and just starting to colour. Leave the oven on.
- Whisk the eggs in a mixing bowl, then whisk in the double cream. Season with the remaining fine sea salt, the black pepper and the ground nutmeg. Stir in the softened leeks.
- Pour the leek and cream mixture into the warm pastry case. Bake for 25 to 30 minutes until the filling is set with a slight wobble in the centre and the top is lightly golden. Rest for 10 minutes before slicing.
Recipe notes
Tips
- If the pastry edges brown too quickly, loosely cover the rim with foil for the final 10 minutes of baking.
- For clean slices, let the tart rest for 10 minutes, then use a sharp knife and wipe the blade between cuts.
Substitutions
- Replace Double cream with Cooking cream for a lighter filling; bake until fully set as it may take a few minutes longer.
- Replace Ground nutmeg with a pinch of Allspice for a warmer spice note.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat slices on a baking tray at 180°C (355°F) for 10 to 12 minutes until piping hot, or serve at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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