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Flamiche Aux Poireaux
Leeks & Cream Tart
Pastry for Flamiche:
1-1/3 C unbleached flour
8 TBS unsalted butter, cubed & chilled
1/2 tsp. salt
Ice water
12 small leeks (about 3 LBS), cleaned & coarsely chopped
4 TBS unsalted butter
1 tsp. salt
Black pepper to taste
2 large eggs
1/4 C Crème Fraîche or heavy cream
4 slices un-smoked ham (prosciutto), coarsely chopped
3/4 C Gruyere cheese, grated
Pastry: In a food processor, process flour, butter and salt until mixture resembles coarse crumbs, about ten seconds. Add three tablespoons of water and process for three seconds. Pinch the dough; add more water if dough does not stick together and process for several more seconds. Turn dough onto a lightly-floured work surface; knead until it just forms a ball. Wrap dough in plastic wrap; flatten into a disk shape. Refrigerate for about thirty minutes. Roll out the dough; carefully line a 10-inch tart pan with dough, removing excess. Chill for another thirty minutes, or until firm. Preheat oven to 425-degrees F.
Filling: Trim leeks at the root; cut off and discard the fibrous, dark green portion. Split leeks lengthwise; rinse under cold water to remove grit. Coarsely chop the leeks. Melt butter in a medium skillet over low heat; add chopped leeks, salt and black pepper. Cook, covered, until leeks are soft, about twenty minutes; do not brown. Drain any excess liquid from leeks. In a bowl, combine eggs and Crème Fraîche; mix until thoroughly blended. Add leeks; mix again. Reserve a quarter cup each of the cheese and ham to sprinkle on top of the tart. Mix remaining ham and grated cheese into the leek mixture; pour into prepared tart pan. Sprinkle with the reserved ham and cheese; season with more black pepper if desired. Bake until top is browned, about forty to forty-five minutes. Serve warm or at room temperature. Recipe makes eight servings.
*Flamiche Aux Poireaux image (C) Diádoco/Delicious Life (2009). Used under the Creative Commons Attribution 2.0 Generic license.
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