Anne Willan

Flamiche aux Poireaux

Leek Tart

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

There are many versions of ‘flamiche’, which means gâteau in Flemish. For ‘flamiche aux oignons’, replace the leeks with sliced onions.

Ingredients

Pie Pastry

250 g flour

Method

Make the pie pastry* and chill for 30 minutes. Roll out two-thirds of the dough and line the pan*. Chill for another 30 minutes or until firm.

Meanwhile, prepare the filling: slice the leeks. Melt the butter in a frying pan and add the leeks with salt and pepper. Cover with a piece of buttered foil and the lid and cook over a low fire, stirring often, for 20—25 minutes or until very sof