Flamiche Aux Poireaux (Leek Tart)
- Total Time
- 1 hour 30 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cups unbleached flour
- 8tablespoons unsalted butter, cubed and chilled
- ½teaspoon salt
- 4 to 5tablespoons ice water
- 12small leeks (about 3 pounds)
- 4tablespoons unsalted butter
- 1teaspoon salt
- Freshly ground black pepper
- 2large eggs
- ¼cup creme fraiche or heavy cream
- 4slices unsmoked ham, such as prosciutto, coarsely chopped
- ¾cup grated Gruyere-style cheese, such as Comte
The Pastry
The Filling
Nutritional analysis per serving (8 servings)
373 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
- Step 2
Roll out the dough to line a 10 ½-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
- Step 3
Preheat the oven to 425 degrees.
- Step 4
Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
- Step 5
Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
- Step 6
If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
- Step 7
Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
- Step 8
Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.
- Wine recommendation: Aligote de Bouzeron, A. et P. de Villaine, 1983.
Private Notes
Comments
Not sure if the 3 pounds of leeks listed in the ingredients was before they were trimmed, but it seemed like a lot. I used 1.25 lbs of small to medium leeks (weight before trimming) from my garden and then followed the rest of the details of the recipe. The mixture filled my 10 inch tart pan and the tart was delicious.
Excellent recipe.
Easy to make.
Leeks can be cooked the day before & added to balance of filing before baking but remember to let cooked leeks come to room temperature.
Adding toasted cumin gives extra flavor.
I made this for Easter today with leeks from the garden. Agree that more filling needed for my 10.5in tart pan. I used 3 eggs and maybe 3/4 c cream. It was getting brown after 20 min so check early. The crust was easy with good instructions. It has taken me 50 years to feel confident about making pie crust. So let me share my experience with you-after adding the ice water, whether mixing by hand or with processor do take a small handful and press together and if it stays together its good, if it doesn’t then add another 1-2 T water. Most important part- it’s still going to look like a hot mess. It will not look like a cohesive dough-more like a bowl of crumbs. Thats ok. Dump the mixture onto a large piece of plastic wrap. Pull up the edges of the plastic while pressing to work the mass into a ball. Ok to press and knead a little, through the plastic to do this. Refrigerate it. I usually do this a day before. When time to roll out, take out of fridge for 20-30 min. You will not be able to roll out ice cold dough. After placing dough in your pan, chill it for 30 min or until ready to use. This tart was great, left out the ham. Will make again.
I have been making this for years, one of my go-to recipes for pot luck brunch or lunch. I find the filling too little for a 10-1/2" tart pan, I increase the egg-creme fraiche mixture by half (an addiitonal 2 Tbs creme fraiche and 1 egg) and the volume seems just right to me.
I needed to make this with what I had on hand, so I swapped Gruyere with a package of Boursin. My teen isn't too keen on too many greens, so I only made it with the only leek in the fridge (adding an extra egg for volume). Directions for the pastry were spot on. My husband just gave me the Hollywood handshake - I'm making this again!
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