Flamiche aux poireaux

Name: Flamiche aux poireaux
Total time: 55 min
Yield: Serves 6
Cuisine: Picardy
Ingredients: 1 sheet of all-butter puff pastry (300 g / 11 oz); 1.5 kg (3.3 lb) leek whites; 200 g (7 oz) smoked lardons; 3 whole eggs; 300 ml (1¼ cups) thick crème fraîche; 200 ml (¾ cup) whole milk; 200 g (7 oz) Maroilles (AOP cheese from northern France); 60 g (2 oz) unsalted butter; 3 tbsp olive oil; 1 pinch of nutmeg; 1 egg yolk for glazing; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Northern French leek and Maroilles tart

⏱ 55 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1all-butter puff pastry300 g (11 oz)
1.5 kg (3.3 lb)leek whites
200 g (7 oz)smoked lardons
3whole eggs
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)whole milk
200 g (7 oz)Maroilles cheeseAOP cheese from northern France
60 g (2 oz)unsalted butter
3 tbspolive oil
1 pinchnutmeg
1egg yolkfor glazing
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 all-butter puff pastry 300 g (11 oz)
1.5 kg (3.3 lb) leek whites
200 g (7 oz) smoked lardons
3 whole eggs
300 ml (1¼ cups) thick crème fraîche
200 ml (¾ cup) whole milk
200 g (7 oz) Maroilles cheese AOP cheese from northern France
60 g (2 oz) unsalted butter
3 tbsp olive oil
1 pinch nutmeg
1 egg yolk for glazing
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 loose-bottomed tart pan (28 cm / 11 in)

1 large skillet or sauté pan (32 cm / 12½ in)

03 — Method

Preheat the oven to 200 °C (400 °F) fan. Line the 28 cm (11 in) loose-bottomed tart pan with the pastry, up the sides, and prick the bottom with a fork.
Blind-bake for 10 minutes at 200 °C (400 °F) with parchment and pie weights or dried beans, so the crust doesn’t go soggy.
Trim the 1.5 kg (3.3 lb) of leeks, removing the green tops and roots. Cut a 3 cm (1 in) cross into the base and rinse well, fanning the layers.
Slice the leeks 5 mm (¼ in) thick.
Heat 3 tbsp of olive oil and the butter in the large skillet over medium heat and brown the lardons for 5 minutes. Set them aside, leaving the fat in the pan.
Add the leeks, cover and cook gently for 20 minutes until meltingly soft but not browned. Season with fleur de sel and plenty of pepper halfway through.
In the large bowl, whisk the 3 eggs with the crème fraîche, whole milk, salt, pepper and nutmeg.
Remove the weights and paper. Spread the leeks and lardons over the crust, dot with small cubes of Maroilles and pour in the custard. Brush the edges with egg yolk and bake for 35 minutes at 180 °C (350 °F).