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@ Random_recipes 🧑🍳
2025-05-02 01:11:46
Flamiche
Ingredients:
75g Butter
1kg Leek
½ tsp Salt
300ml Creme Fraiche
1 Egg
3 Egg Yolks
¼ teaspoon Nutmeg
225g Plain Flour
½ tsp Salt
60g Butter
60g Lard
50g Cheddar Cheese
2 tbs Water
Instructions:
For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.
Image: https://www.themealdb.com/images/media/meals/wssvvs1511785879.jpg Audio Instructions: https://cdn.satellite.earth/a8192b32f77f1fe9c781b27dd972d8e6b1021120189639e3b9bbff520720200f.mp3