French Leek Tart

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Flamiche aux Poireaux is a rustic savory tart from the Picardy region of northern France, where leeks grow in abundance. Tender braised leeks are nestled into a buttery shortcrust shell and bathed in a silky egg-and-cream custard, then baked until pale gold and just set. It is the kind of dish that anchors a simple lunch with a green salad and a glass of crisp white wine.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 26 gFat
• 13 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 4 gSugar
• 12 gProtein
• 320 mgSodium
• 220 mgPotassium
• 130 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the pastry shell

• 1 sheet (about 250 g) all-butter shortcrust pastry or puff pastry, thawed if frozen
• 1 tablespoon unsalted butter, for greasing the pan
• 2 tablespoons plain flour, for dusting
• 1 sheet parchment paper
• 1 cup (200 g) ceramic baking beans or dried rice

For the leek filling

• 4 large leeks (about 700 g), white and pale green parts only
• 3 tablespoons unsalted butter
• 1 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• Pinch of freshly grated nutmeg

For the custard

• 3 large eggs
• 1 large egg yolk
• 200 ml heavy cream
• 100 ml whole milk
• 60 g Gruyère or Comté, finely grated (optional)
• 1 teaspoon Dijon mustard

Directions

1. Position a rack in the lower third of the oven and preheat to 190°C (375°F). Lightly butter a 24 cm (9½ in) tart pan with a removable bottom and dust with flour.
2. Trim the leeks, halve them lengthwise, and rinse thoroughly under cold running water to remove any grit between the layers. Slice crosswise into 5 mm (¼ in) half-moons and pat dry with a clean towel.
3. Melt the butter in a wide skillet over medium-low heat. Add the leeks, salt, pepper, and nutmeg, stir to coat, then cover and cook gently for 12 to 15 minutes, stirring occasionally, until silky and tender but not browned. Uncover and cook 2 more minutes to evaporate excess moisture, then set aside to cool slightly.
4. On a lightly floured surface, roll the pastry into a round about 3 mm thick and 30 cm across. Transfer to the prepared pan, pressing gently into the base and up the sides. Trim the excess and prick the base all over with a fork.
5. Line the pastry with parchment paper, fill with baking beans, and blind bake for 15 minutes. Remove the paper and beans and bake 5 more minutes, until the base is pale gold and dry to the touch.
6. Spread the mustard over the warm pastry base, scatter the grated cheese if using, then spoon the leeks evenly over the top, draining off any remaining liquid first.
7. In a bowl, whisk the eggs, egg yolk, cream, and milk with a small pinch of salt and pepper until just combined. Pour the custard slowly over the leeks, filling to just below the rim.
8. Bake for 25 to 30 minutes, until the custard is set around the edges but still has a slight wobble in the center and the surface is a deep golden brown. If the rim browns too quickly, tent loosely with foil.
9. Let the tart cool in the pan on a wire rack for at least 15 minutes before unmolding. Serve warm or at room temperature, cut into wedges.

Cook’s Notes

• Always wash leeks thoroughly after slicing, as grit hides between the tightly packed layers.
• Cook the leeks gently and uncover them at the end to drive off moisture—wet leeks will make the custard weep and the pastry soggy.
• Blind baking the crust is essential to prevent a damp bottom, especially with a wet vegetable filling.
• For the silkiest custard, bring the eggs and cream to room temperature before mixing and avoid over-whisking.
• Flamiche is best served the day it is made, but leftovers keep refrigerated for up to 2 days and can be gently rewarmed in a 160°C oven.

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