A delicious Picardy tart filled with tender leeks and rich cream, finished with a characteristic touch of mustard. This classic from northern French cuisine offers a perfect harmony between crispy pastry and silky filling that will delight lovers of traditional cooking.
⏱️75 min
📊Medium
👥6 servings
🍽️Main
vegetarianfamilybudget-friendly
Ingredients
400 gshortcrust pastry
800 gleeks
200 mlcrème fraîche
2 pièceseggs
1 cuillère à soupeDijon mustard
30 gbutter
1 pincéesalt and pepper
0.25 cuillère à cafénutmeg
Instructions
1PREPARE THE LEEKS: Rinse the leeks thoroughly by splitting them in half lengthwise to remove any soil residue trapped between the layers. Slice them into thick rounds approximately 2 centimeters thick, using only the white and pale green parts. Place the slices in a bowl of cold water and gently stir to remove impurities, then drain completely.
2COOK THE LEEKS: Melt the butter in a large skillet over medium-low heat. Add the prepared leeks and stir well to coat with butter. Cover partially with a lid or parchment paper and cook for 20 to 25 minutes, stirring occasionally, until the leeks are completely tender and translucent. They should not brown but become soft as velvet.
3PREPARE THE OVEN AND PASTRY: Preheat your oven to 200°C (thermostat 6-7). Roll out the shortcrust pastry into a buttered tart pan 28 to 30 centimeters in diameter, pressing it firmly onto the sides and bottom. Prick the bottom regularly with a fork to prevent the pastry from puffing during cooking. Lightly brush the pastry with Dijon mustard in a thin but even layer.
4PREPARE THE CREAM: In a bowl, whisk together the two whole eggs with the crème fraîche until smooth and homogeneous. Add a generous pinch of salt, a turn of fresh pepper mill, and a quarter teaspoon of grated nutmeg. This classic spice will give a delicate fineness to the final taste. Mix well until you have a smooth and creamy preparation.
5FILL THE FLAMICHE: Spread the cooked leeks over the pastry in a generous and even layer. Gently pour the egg cream over the leeks, spreading it evenly with the back of a spoon. Ensure the cream penetrates well between the leeks for harmonious cooking. Check that all leeks are well coated with cream.
6BAKE THE TART: Place the flamiche in the oven at 200°C for 30 to 35 minutes. The tart is cooked when the cream has turned golden and a knife inserted in the center comes out barely runny. The pastry should be crispy and golden at the edges. Let rest for 5 minutes before serving so the cream sets completely. Serve the flamiche warm or at room temperature, cut into generous slices.