Jump to content
Invision Community
FORUMS BLOG/NEWS USER BLOGS USER MEDIA ADVERTS   ADD  MANAGE CHAT CLUBS & USER PERSONAL FORUMS LINK EXCHANGE
WEIGHT LOSS & DIET Weight Loss Diet Weight Loss Programs Lose Weight Fast Weight Loss Supplements Ayurveda Lose Weight Bodybuilding Supplements Keto Diet Low Carb Diet Online Vegan Diet
Sign in to follow this  
lindagray

​​​​​​​Flamiche

Recommended Posts

Flamiche

Flamiche means ‘cake’ in Flemish and this dish originates from northern France, near the border with Belgium. It has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional French filling is with leeks and cream. There is also a pizza-like version of flamiche, which is without the top crust of the pie. For a southern French twist, try the thin crusty pissaladière which is topped with anchovies, onions and olives.

For the pastry

900g plain flour
340g chilled unsalted butter
or lard, diced
3 egg yolks
6-8 tbsp ice-cold water
1 beaten egg for glazing
5 young, fresh leeks, washed, split lengthways and sliced
3 tbsp butter
250g Wensleydale cheese, crumbled into small pieces
250g smoked bacon, cut into cubes and sautéed (optional)
6 egg yolks
600ml single cream
2 pinches of grated nutmeg
leaves from 10 sprigs (80g) of fresh tarragon, chopped

To make the pastry, put the flour and salt in a bowl and rub in the fat lightly but thoroughly with your fingertips until the mixture resembles breadcrumbs. Work in the egg yolk and enough cold water to form a dough (this can all be done in a food processor, if you prefer). Leave to rest for 30 minutes in the fridge, then roll the pastry out thinly on a floured work surface to about 2mm thickness. Line a baking tray to a depth of about 2cm, prick the pastry with a fork, brush the edges with beaten egg to glaze, then put back in the fridge to chill.

Preheat the oven to 190C/gas mark 5. In a pan, cook the leeks in the butter until just soft (about five minutes) then allow to cool. Put the cheese, bacon, eggs, cream, nutmeg and tarragon in a bowl and mix well. Add the leeks and season with a little salt and pepper. Pour into the prepared pastry case (you will not need to blind-bake the pastry) and bake until puffed and lightly golden on the surface. Cut into squares while still warm and serve.

 

french cuisine 6.jpg

Share this post


Link to post
Share on other sites
DIET & EDUCATION Online Learning Degree Online Culinary Courses Bachelor Degree Online Distance Degree Online Master's Degree Online Online Courses MBA Degree Online Online School Associate Degree Online

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

×
×
  • Create New...