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Loading...Flamiche aux Poireaux is a beloved savory tart from the Picardy region of northern France, where leeks grow in abundance. Unlike a quiche, it uses a tender bread-style dough and a generous mound of slowly sweeted leeks bound with cream, eggs, and nutty cheese.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 4 gSugar
- 10 gProtein
- 380 mgSodium
- 250 mgPotassium
- 180 mgCalcium
- 2 mgIron
- 10 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the shortcrust dough
- 250 g all-purpose flour
- 125 g cold unsalted butter, cubed
- 1/2 tsp fine sea salt
- 1 large egg yolk
- 60 ml ice water
For the leek filling
- 5 large leeks (white and pale green parts only)
- 30 g unsalted butter
- 200 ml heavy cream
- 100 ml whole milk
- 2 large eggs
- 80 g grated Gruyère cheese
- 1/4 tsp grated nutmeg
- Salt and freshly ground black pepper, to taste
Directions
- Make the dough: pulse flour, salt, and cold butter in a food processor until sandy. Add egg yolk and ice water, then bring together just until a soft dough forms. Flatten into a disc, wrap, and chill for 30 minutes.
- Trim the leeks, halve lengthwise, and rinse thoroughly under cold water to remove grit. Slice thinly across into half-moons and pat very dry in a clean kitchen towel.
- Melt 30 g butter in a wide skillet over medium-low heat. Add the leeks and a pinch of salt, then cover and cook gently for 12-15 minutes, stirring occasionally, until completely soft and silky but not browned. Cool slightly.
- On a floured surface, roll the dough into a 30 cm round and line a 24 cm tart pan (with removable base if possible), pressing into the edges. Trim and prick the base all over with a fork.
- Whisk the eggs, cream, and milk in a bowl. Stir in the Gruyère, nutmeg, and a generous grind of pepper. Spread the leeks evenly over the tart shell, then pour the custard over to just cover them.
- Bake at 200°C (400°F) for 35-40 minutes, until the crust is deep golden and the filling is set with a slight wobble in the center. If the edges brown too quickly, tent with foil.
- Let the flamiche rest at room temperature for at least 10 minutes before slicing. Serve warm or at room temperature, ideally with a simple green salad dressed with mustard and shallot.
Cook’s Notes
- Always rinse halved leeks thoroughly – sand and grit hide between the layers and will ruin the silky texture.
- Cook leeks low and slow with the lid on so they steam in their own moisture rather than brown; browning dulls their delicate sweetness.
- For an authentic Picardy flavor, swap half the Gruyère for a small wedge of Maroilles, the region's famous washed-rind cheese.
- The tart is best eaten the day it is baked, but leftover slices reheat beautifully in a 160°C oven for 8 minutes.
- Do not skip the resting time after baking – the custard needs to set, otherwise the slices will not hold their shape.
