Fillings for Flamiche

Preparation info

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Method

Leek Filling

A confit of leeks, cooked until tender in butter, then combined with eggs and crème fraîche, is a winter favorite.

While the flamiche dough is rising, trim 4 or 5 leeks (about