Potato and leek flamiche with celeriac and carrot remoulade

Name: Potato and leek flamiche with celeriac and carrot remoulade
Yield: Serves 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 teaspoon Dijon mustard; 100 ml good-quality mayonnaise; 10 g small fresh tarragon leaves; 1 teaspoon lemon juice; 400 g small leeks, sliced; 200 g new potatoes, peeled and thinly sliced to 1 cm thick; 25 g unsalted butter; 300 g prepared puff pastry; 1 tablespoon chopped fresh tarragon; 2 teaspoons Dijon mustard; 100 ml crème fraîche (or double cream); 100 ml crème fraîche (or double cream); salt, freshly ground black pepper and ground nutmeg; salt, freshly ground black pepper and ground nutmeg; 1 free-range egg yolk mixed with 1 tablespoon water; 1 free-range egg yolk mixed with 1 tablespoon water; 1 carrot, peeled; 1 Granny Smith apple, cored and peeled; ½ small celeriac, peeled; salt, freshly ground black pepper and ground nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Flamiche can be either a sweet or savoury tart from northern France. The best known variety is made with leeks, sometimes with the addition of a local strong cheese called maroilles (a particular favourite of mine). Flamiche is the Flemish word for cake.

Ingredients

300 g prepared puff pastry
25 g unsalted butter
200 g</

Europe
France
Pie
Vegetarian
Mediterranean

Method

Preheat the oven to 220°C/425°F/gas mark 7. Divide the pastry into two then roll it out about 5mm thick and cut out 2 x 25 cm circles (using a 25