Flamiche

Steps

1. 1
   Step 1:

   Sift the plain flour and ½ teaspoon salt into the bowl of a food processor.

2. 2
   Step 2:

   Add the 60g butter and lard, then process briefly until the mixture resembles fine breadcrumbs.

3. 3
   Step 3:

   Transfer the mixture to a bowl and stir in the Cheddar cheese and enough water for the mixture to come together.

4. 4
   Step 4:

   Turn the dough out onto a lightly floured surface and knead briefly until smooth.

5. 5
   Step 5:

   Roll the pastry out thinly and use it to line a 23cm x 4cm loose-bottomed fluted flan tin.

6. 6
   Step 6:

   Prick the pastry base with a fork and chill for 20 minutes.

   20 min
7. 7
   Step 7:

   Melt the 75g butter in a saucepan over low heat.

8. 8
   Step 8:

   Add the leeks and ½ teaspoon salt, cover, and cook for 10 minutes until soft.

   10 min
9. 9
   Step 9:

   Uncover the pan, increase the heat, and cook for 2 minutes, stirring occasionally, until the liquid has evaporated.

   2 min
10. 10
    Step 10:

    Spoon the leeks onto a plate and leave them to cool.

11. 11
    Step 11:

    Preheat the oven to 200°C, 180°C fan, or gas 6.

12. 12
    Step 12:

    Line the pastry case with baking paper and baking beans or rice, then blind bake for 15–20 minutes until the edges are biscuit-coloured.

    15–20 min
13. 13
    Step 13:

    Remove the paper and beans or rice, then return the case to the oven for 7–10 minutes until the base is crisp and lightly golden.

    7–10 min
14. 14
    Step 14:

    Remove the pastry case and set aside. Reduce the oven to 190°C, 170°C fan, or gas 5.

15. 15
    Step 15:

    Put the crème fraîche, whole egg, egg yolks, and nutmeg in a bowl.

16. 16
    Step 16:

    Lightly beat together, then season and stir in the leeks.

17. 17
    Step 17:

    Spoon the filling into the tart case and bake for 35–40 minutes, until set and lightly golden.

    35–40 min
18. 18
    Step 18:

    Remove from the oven and leave for 10 minutes. Take the tart out of the tin and serve.

    10 min