Photograph of the finished Flamiche aux poireaux

France · Bánh tart tỏi tây kiểu Picardie

Flamiche aux poireaux

1 hr 15 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Leek Leek 800 g
  • Photograph of Flour Flour 280 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Fresh cream Fresh cream 320 ml
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Knead the dough with cold butter, salt, and cold water until formed, then refrigerate for 30 minutes.
  2. 2 Thinly slice the white part of the leek, rinse off any dirt, then simmer with butter over low heat for 20 minutes until tender and sweet.
  3. 3 Roll out the dough, line the baking pan, poke holes in the bottom, and bake for 10 minutes at 180°C.
  4. 4 Beat the eggs with the heavy cream, salt, pepper, and nutmeg, then mix in the cooled leeks.
  5. 5 Pour the filling into the pastry shells and bake for 35 minutes at 180°C, or until the surface is golden brown and the filling has set.
  6. 6 Let the pastry rest for 10 minutes to allow the filling to set, then slice it.

With an appliance

  • Air fryer 1 hr

    Replace steps 3 and 5: spray small molds with oil, bake blind at 195 degrees for 7 minutes, then bake the filling at 195 degrees for 22 minutes, rotating the molds between each turn; the total baking time is reduced by 16 minutes, but the tarts must be divided into larger portions.

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