Lulu Grimes

Flamiche

banner
Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

A speciality of the Picardie region in France, flamiche is made as an open tart and a closed pie. It is usually made with leeks but sometimes with onion or pumpkin.

Ingredients

Tart Pastry

  • 220 g (7¾ oz/1¾ cups) plain (all-purpose) flour
  • 150

Method

  1. To make the tart pastry, sift the flour and a pinch of salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk, 2–3 teaspoons of chilled water and mix with a flat-bladed knife until the d