Flamiche (Leek and Cream Tart from Picardy)

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Unsalted butter, cold
• 1 Egg

Filling

• 25 g Unsalted butter
• 500 g Leek
• 1 tbsp Dijon mustard
• 2 Egg
• 250 ml Double cream
• ½ tsp Ground nutmeg
• ½ tsp Black pepper

1. Tip the plain flour and fine sea salt into a bowl, then rub in the cold unsalted butter until it looks like fine breadcrumbs. Beat 1 egg and add it, mixing just until the dough comes together; add 1 tsp cold water only if needed. Shape into a disc and chill for 30 minutes.
2. Heat the oven to 190°C (375°F). Trim the leeks, slice them into thin rounds, then wash well and drain. Melt 25 g unsalted butter in a frying pan over a low heat, add the leeks and a pinch of fine sea salt, and cook 12 to 15 minutes until very soft but not coloured.
3. Roll the chilled pastry on a lightly floured surface and line a tart tin, pressing it neatly into the corners. Prick the base all over with a fork, then chill for 10 minutes to help it hold its shape. Bake for 15 minutes until the pastry looks dry and is just starting to colour.
4. Spread the dijon mustard over the warm pastry base. Spoon in the softened leeks and level the top. Whisk the remaining eggs with the double cream, ground nutmeg, black pepper and a small pinch of fine sea salt, then pour over the leeks.
5. Bake for 25 to 30 minutes until the filling is just set with a slight wobble in the centre and the top is lightly golden. Leave to stand for 10 minutes before slicing so it sets cleanly. Serve warm or at room temperature.

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