Recipe by: Tania Nicaise
Source: adaptation of “Torte Salate fatte in casa” Sale&Pepe collection 2008
- 1 portion of brisee dough
- 75 g butter
- 900 g Australian leek
- 1 tsp salt
- 4 medium egg yolks
- 300 ml fresh cream 40%
- S, P, grated nutmeg, Cayenne pepper
Ingredients (Brisee Dough)
- 250 g flour
- A pinch of salt (around 5gr)
- 125 g frozen butter, grated
- 1 egg yolk
- 2 Tbsp very cold water
Instructions (Brisee Dough)
- Place the flour on a cleaned surface. Add the salt and make a hole in the middle
- Put the grated butter in the middle and rub the butter into the flour by lifting up small amounts with the fingertips, until the mixture resembles breadcrumbs.
- Add the egg yolk and the cold water and knead lightly until all ingredients are combined
- Wrap in clingfilm and let it rest for at least 30 min.
- Let the dough “heat” again at room temp before rolling out (2-3 mm) between 2 pieces of baking paper (this method simplifies the task).
- Remove one paper, roll the pastry around your roller pin and put on a butter/floured tin. Remove the second baking paper. ( I used a 23 cm tin, but there’s enough ingredients for 26 cm tin)
- Press the pastry over the base and up the sides of the tin with your fingertips, trim excess of pastry and chill it for minimum 15 min (to minimize shrinkage while cooking)
Note: It’s even better if you rest the dough overnight. You can keep the dough in the fridge for 3 days or 3 months in the freezer!
Preheat oven at 180 C (350 F)
- Bake the tart case empty (baking blind): prick the pastry base with a fork, line with baking paper and half-fill the tin with baking beans to hold the pastry in shape.
- Bake for 10-15 min or until just set, then lift out the paper and the filling.
- Decrease the oven temp to 160C and cook the empty tart for another 10 minutes.
- Meanwhile, clean and cut the white part of the leeks in fine strips. (you can keep the green part for a soup or to make a vegetable broth )
- Melt the butter in a pan and cook the leeks covered and very slowly (around 20 min) with 1 Tbsp of water and salt. Keep aside.
- In a bowl, mix the egg yolks with the cream, S, P, nutmeg and a pinch of Cayenne pepper
- Fill in the tart with the cooked leek.
- Add the eggs mix.
- Cook for 30 min or until the filling is hardened (check with a tooth stick)
- Serve the Flamiche hot.
Download PDF here (many more photos in the PDF): Belgian Flamiche (Quiche) Tania Nicaise