Flamiche aux Poireaux Tart

Flamiche aux Poireaux is the ultimate way to show off sweet leeks and creamy Gruyere in a rustic French tart. This classic recipe brings together a butter-rich crust with a luscious filling of sautéed leeks, crisp bacon, and custardy cheese. Every bite reminds me of my grandmother's Sunday table, when a slice of flamiche and a green salad could turn even a chilly afternoon into something special.

I started making flamiche after visiting the north of France. Once I saw how a few humble leeks could become the centerpiece of such a comforting tart it became part of my cool weather ritual.

Ingredients

• All purpose flour: It gives you a sturdy base for the crust. For best results look for unbleached flour with no added ingredients
• Unsalted butter: This is key for flavor and flakiness in the dough. Use very cold European style butter if you can
• Salt: Balances the sweetness of leeks and richness of cheese. Fine sea salt is easiest for blending into dough
• Ice water: Just enough to bring the dough together. The colder the better for a tender crust
• Bacon: Adds smokiness and complexity. Choose thick cut slices for more flavor and easy dicing
• Butter: Needed again for sautéing Shallots and leeks soak it up beautifully
• Shallot: Lends a touch of sweetness and depth to the filling. Pick firm shallots with shiny skin
• Leeks: The star ingredient. Go for bright clean stalks with plenty of white and pale green parts
• White wine: Brings acidity and rounds out the richness. Always use a wine good enough to drink
• Nutmeg: Just a pinch brightens the custard. Grate whole nutmeg for the freshest aroma
• All purpose flour: Thickens the filling for perfect slicing later
• Whole milk: Keeps the custard light but creamy. Use full fat for best texture
• Creme fraiche: Adds tangy silkiness that cannot be beat. Sour cream works if you cannot find creme fraiche
• Eggs: They bind the custard. Use fresh eggs for golden color and rich flavor
• Gruyere cheese: Aged Gruyere melts beautifully and tastes nutty and sharp. Shred it yourself from a block for best results

Step-by-Step Instructions

Make the Tart Crust:

Start by mixing the flour and salt in a large bowl until combined thoroughly. Add the chilled butter and work it in using a pastry cutter or your fingertips until the mixture resembles a bowl of rough sandy pebbles. This is how you get a super flaky crust

Drizzle in the ice water one tablespoon at a time mixing gently with a fork after each addition Stop adding water as soon as the dough comes together and holds when pressed. If you add too much or overwork the dough it can become tough

Turn the dough out onto a lightly floured surface Shape it into a disk without kneading too much Wrap between sheets of parchment paper and roll it gently into a ten inch circle. Rest it in the refrigerator for at least thirty minutes the key for preventing shrinkage

Prepare and Blind Bake the Crust:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Take out the chilled dough and place it in a tart pan pressing gently into all the edges. Pierce the bottom all over with a fork

Line the crust with parchment paper that hangs over the sides and fill the center with pie weights or dried beans. Bake until the edges just start to set about ten minutes—this keeps your crust crisp and not soggy on the bottom

Remove from the oven and carefully take out the weights and parchment. Set the baked crust aside while you make the filling

Cook the Leek Bacon Mixture:

In a large skillet over medium heat cook diced bacon until it is golden and crisp It should take five minutes but stir often so it does not burn. Once done scoop it onto a plate and save a small spoonful of bacon fat in the pan for flavor

Add the butter to the hot pan and let it melt. Add chopped shallot and cook until just translucent about two minutes. Pile in the sliced leeks and toss them well so every piece gets coated with flavorful fat

Pour the white wine over the leeks. Cover the pan partially and cook stirring occasionally for eight to ten minutes The leeks will become soft and sweet. Season with salt pepper and a pinch of nutmeg to lift the flavor

Thicken and Enrich the Filling:

Return the bacon to the leeks in the skillet Sprinkle the flour evenly over the mixture and cook while stirring for a couple of minutes. This step helps thicken the final tart

Slowly pour in the milk stirring until it thickens and forms a luxurious mixture. Add creme fraiche and stir everything together over gentle heat until creamy and smooth

Cool Add Eggs and Cheese:

Take the pan off the heat and let it cool for five minutes This is important so the eggs do not scramble when you add them. Stir in the lightly beaten eggs and most of the Gruyere cheese saving a handful to sprinkle on top

Assemble and Bake:

Pour all of the leek bacon mixture into the reserved crust. Spread it evenly with a spatula then tuck in all the filling so it is level. Scatter the rest of the Gruyere cheese on top so it melts into a golden crust

Bake the tart in your preheated oven for thirty five to forty minutes until the center has set and the top is deep golden. Let it cool for at least thirty minutes before slicing so the filling stays together beautifully. Serve slices warm or at room temperature

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Leeks are always my favorite part of this tart. There is something magic about how they soften into silky ribbons in the filling. I remember my kids giggling as they helped me clean all the leeks making it a family project for a rainy day.

Storage Tips

Once cooled you can refrigerate flamiche tightly wrapped for up to three days. If you want to keep slices longer wrap them well and freeze for up to one month. I prefer reheating individual portions in a low oven to revive the crust's crispness. Avoid microwaving as it can make the crust soggy.

Ingredient Substitutions

If you do not have bacon smoked ham or pancetta are delicious substitutes. Comté or Emmental cheese can stand in for Gruyere if needed. For a vegetarian version skip the bacon and add a handful of sautéed mushrooms to bring umami to the filling.

Serving Suggestions

Serve flamiche with a simple mustardy salad as a light lunch. I love pairing it with a glass of Sauvignon Blanc or pilsner beer. You can also cut mini squares for an impressive appetizer. In France it is sometimes enjoyed slightly warm with a cider.

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With the first bite you will taste why this tart has lasted through generations. It is a celebration of simple French cooking and family stories made to be shared.

Frequently Asked Questions

→ Can I use a different cheese instead of Gruyere?

Yes, Emmental or Swiss cheese make fine substitutes, offering a similar texture and mild, nutty flavor.

→ Is it possible to make the crust ahead of time?

Absolutely. Prepare and chill the crust up to 24 hours in advance for easy assembly the next day.

→ How should I clean and prepare the leeks?

Rinse leeks thoroughly to remove grit, then slice only the white and light green parts for a tender filling.

→ Can I omit the bacon for a vegetarian option?

Certainly. Simply skip the bacon and add a splash of olive oil or extra butter for richness.

→ What is the best way to serve this tart?

Serve warm or at room temperature, either as a main dish with salad or as a flavorful appetizer.