Description
Flamiche aux Poireaux is a classic French savory tart featuring a buttery, flaky crust filled with a creamy mixture of sautéed leeks, bacon, Gruyere cheese, and a hint of nutmeg. This comforting dish bakes to golden perfection, making it perfect for brunch, lunch, or a light dinner served warm or at room temperature.
Ingredients
Tart Crust
- 1 1/4 cups flour (sifted)
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter (cubed and chilled)
- 2 to 4 tablespoons ice water
Leek Filling
- 5 ounces bacon (diced)
- 3 tablespoons butter
- 1 large shallot (chopped)
- 5 large leeks (white and light green part only, rinsed and sliced)
- 1/3 cup white wine
- Salt and freshly ground pepper (to taste)
- A pinch of freshly grated nutmeg
- 2 tablespoons flour
- 1/3 cup whole milk
- 1/4 cup creme fraiche
- 2 large eggs (lightly beaten)
- 1 1/2 cups shredded Gruyere cheese (divided)
Instructions
- Making the Tart Crust: Combine the flour and salt in a large bowl. Add cubed chilled butter and, using a pastry cutter or fingers, cut it into the flour until the mixture looks like coarse sand. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together, being careful not to overmix.
- Forming the Dough: Turn out the dough onto a lightly floured surface and knead lightly into a ball. Transfer to parchment paper, flatten into a disk, cover with another parchment sheet, and roll into a 10-inch circle.
- Chilling the Dough: Carefully place the rolled dough into a 10-inch tart pan and chill in the refrigerator for 30 minutes until firm.
- Preheating the Oven: Preheat your oven to 425°F (220°C).
- Blind Baking the Crust: Prick the bottom of the crust with a fork. Cut a parchment square 4 inches larger than the tart pan, line the crust, and fill with ceramic pie weights or dried beans. Bake for 10 minutes until the crust is set. Remove weights and parchment, then reserve the crust.
- Cooking the Bacon: In a large skillet over medium heat, sauté diced bacon until crispy and golden, about 5 minutes. Remove with a slotted spoon and set aside.
- Preparing the Leeks: Discard excess bacon fat, leaving 1 teaspoon in the pan. Add butter, melt it, then add shallots and cook until translucent, about 2 minutes. Add sliced leeks, stir to coat with fat, pour in white wine, partially cover, and cook for 8–10 minutes until leeks are soft. Season with salt, pepper, and nutmeg.
- Thickening the Filling: Return bacon to the pan, stir in flour, and cook while stirring for 2 minutes. Gradually add milk and stir until thickened. Mix in creme fraiche until incorporated.
- Finishing the Filling: Remove pan from heat to cool slightly, then stir in beaten eggs and 1 cup of Gruyere cheese until well combined.
- Assembling the Tart: Pour the leek and bacon filling into the pre-baked crust. Sprinkle the remaining 1/2 cup of Gruyere cheese evenly on top.
- Baking the Flamiche: Bake the assembled tart at 425°F (220°C) for 35 to 40 minutes until set and golden brown on top.
- Cooling and Serving: Let the tart cool for at least 30 minutes before serving. It can be enjoyed warm or at room temperature.
Notes
- The use of bacon fat adds delicious flavor to the leek filling, but you can omit or substitute with butter for a milder taste.
- Ensure the tart crust is chilled before baking to help maintain a flaky texture.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Gruyere cheese gives a nutty richness to this dish; you can substitute with Emmental or a sharp Swiss cheese if needed.
- Letting the tart cool before slicing helps it to set and makes for cleaner portions.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
