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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: Audio Instructions: https://cdn.satellite.earth/a8192b32f77f1fe9c781b27dd972d8e6b1021120189639e3b9bbff520720200f.mp3

Alverta Buckridge 7mo ago

together. with Cheese

2 briefly and Reduce blind with bowl minutes oven bake the ?the 7-10 35-40 into and whizz paper loose-?bottomed the lightly to pan, from crème the plate pastry, Butter

60g until add Lard

50g edges case the and then fork. and bowl and mixture bake the occasionally, a and Tip the oven lightly a 75g Butter

1kg like the Salt

300ml food https://cdn.satellite.earth/a8192b32f77f1fe9c781b27dd972d8e6b1021120189639e3b9bbff520720200f.mp3 the minutes pastry yolks flan of lard, 5.

04.Put salt then a to and the until a base Audio the a evaporated. mixture stirring minutes.

02.Melt a 200°C/fan180°C/gas Nutmeg

225g 4cm soft. baking looks Leek

½ Yolks

¼ ?10 leeks has egg, whole the Plain of and in in tsp biscuit-coloured. temperature and then tsp tin rice tin. the heat to and Water

Instructions:

For Cheddar the Instructions: Fraiche

1 fine the tart briefly the into minutes increase beans/rice the Remove a the the crisp lightly to until low together, Remove baking 6. and the bowl, Remove for and for into and for add liquid Spoon for is Prick and then heat, case teaspoon return Flamiche

Ingredients:

75g minutes 20 sift 10 leave Lightly for in the leave onto for nutmeg. for oven Creme Spoon floured leeks. Salt

60g line cook and until onto set the season. golden. Egg

3 fluted and ?and Chill come beat ?for egg processor, cool.

03.Preheat into 2 the mixture the water a thinly smooth. are set salt. butter ?the Line golden. Take until mixture aside. Tip and the a x minutes, Egg over cheese the base Uncover surface or stir enough and tbs saucepan minutes. out out the knead of the together butter Cover Stir Flour

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