French Leek Pie (Flamiche)
User Reviews
5
French Leek Pie (Flamiche)
Description
French Leek Pie features a crisp yet tender base made from a mixture of all-purpose flour, butter, milk, and subtle seasoning including salt and optional curry powder. This dough is blind baked before filling, ensuring a flaky crust. The filling consists mainly of gently cooked leeks sautéed in butter until soft, combined with eggs and crème fraîche, which create a luscious custard-like consistency when baked.
Nutmeg and black pepper impart warm spices that complement the mild sweetness of the leeks. The pie is baked until the filling sets with a slight golden color, making a satisfying contrast between crust and creamy interior. The optional curry powder in the dough adds a faint aromatic note that elevates the pie’s flavor complexity.
This pie is suitable as a main course or an accompaniment to salads and white wines such as Pinot Blanc or Sauvignon Blanc. The richness of the filling and the unique touch of curry powder make it a distinct savory tart that pairs well with lighter side dishes and crisp wines.
While ready-made puff pastry can be used, the homemade dough with curry powder delivers a subtle flavor advantage. Using precise measurements and weighing ingredients is recommended for consistent results. Chilling the dough before blind baking prevents shrinkage and promotes flakiness.
Ingredients
Leek Pie Base
- 350 g (12oz/3 cups) all-purpose flour aka plain flour
- 175 g (6oz/¾ cup) butter softened, unsalted
- pinch fleur de sel salt
- 7 tablespoon milk
- ½ teaspoon curry powder
Leek Pie Filling
- 900 g (2lb) leek chopped, about 4-5 medium
- 40 g (1.5oz/3 tbsp) butter
- 4 egg 3+1 for glaze, organic, yolks
- 200 g (7oz/¾ cup) crème fraîche or light cream/Greek yoghurt, 12% fat
- ¼ teaspoon nutmeg freshly grated
- pinch salt
- pinch black pepper
Instructions
Pie Dough
- In a large bowl, sift the flour then add the butter, milk, salt & pepper and curry powder (if using). Whizz together in a mixer until the dough is well blended, or mix by hand until smooth.
- Split the dough in 2 (⅔ and ⅓), reserving the smaller one in the fridge wrapped in cling-film. With the ⅔ part, roll out the dough on to a lightly floured work surface to form a circle (30cm for a 28cm/11 inch diameter pie tin, or 2cm more than your tart pan). Transfer and push well in to a buttered pie tin (no need if using non-stick). Leave to chill in the fridge for about 30 minutes then preheat the oven to 180°C fan/200°C/400°F/Gas 6.
- Place a sheet of baking paper over the tart base and top with ceramic beans or rice. Blind-bake in the oven for 15 minutes, remove the baking beans then leave to cool. Remove the rest of the dough from the fridge to bring up to room temperature and roll out to a circle the size of your tart pan.
Leek Filling
- Remove the root bases and about ⅓ of the green leaves, then clean the leeks by cutting down the tops on either side and wash under the tap to remove all dirt from the inside layers. Cut the leeks into ½ cm rounds.
- Melt the butter in a large non-stick pan and cook over a medium heat for 5 minutes until golden. Turn down the heat, cover the pan and leave the leeks to soften gently for 15 minutes or until the liquid has evaporated. Uncover and set aside to cool.
- Beat the 3 egg yolks in a small bowl then add the crème fraîche, salt, pepper and nutmeg and mix until smooth.
- Spread the leeks on to the pastry base then evenly pour over the egg mix. Cover with the 2nd pastry circle, pressing the edges together to seal well. Crimp the edges of the pastry with a fork or make lines using a knife, and finish with a pastry roller to remove any rough edges and seal.
- Beat the remaining egg yolk and brush over the pastry to glaze. Pierce a small hole in the middle of the pastry and insert a "chimney" with a small roll of baking paper or aluminium foil to leave the air to escape. Bake in the oven for 35 minutes or until golden brown. Leave to cool for about 10 minutes and remove from the tin directly on to a serving plate.
Notes
- This Flamiche can be made with store-bought puff pastry, but the homemade dough with curry powder adds distinctive flavor.
- Measure ingredients by weight using digital kitchen scales for accuracy.
- For best texture, chill the dough before blind baking to prevent shrinkage.
- Pairs well with chilled Pinot Blanc or Sauvignon Blanc wines.
User Reviews
Overall Rating
5
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