Flamiche
A fuss-free French dish built around leek, creme fraiche and lard — roughly 130 minutes start to finish, and rated involved to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 21 steps.
You'll mainly reach for oven and saucepan. At involved difficulty across 21 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- 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.
- 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.
You'll use: Oven · Saucepan · Pan · Food processor
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Creme Fraiche
- sour cream · Greek yogurt
What to serve with Flamiche
- Chocolate Gateau Dessert
- Coq au vin Chicken
- Pork Cassoulet Pork
- Tuna Nicoise Seafood
Tips & common questions
How long does Flamiche take to make?
About 130 minutes from start to finish — an estimate based on the 21 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Flamiche via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.