Flamiche aux Poireaux Leek Bacon (Print Version)
# Ingredients:
→ Crust
01 -
155 grams all-purpose flour, sifted
02 -
0.5 teaspoon fine sea salt
03 -
140 grams unsalted butter, cubed and chilled
04 -
30 to 60 millilitres ice water
→ Leek and Bacon Filling
05 -
140 grams bacon, diced
06 -
40 grams unsalted butter
07 -
1 large shallot, finely chopped
08 -
5 large leeks, white and light green parts only, rinsed and thinly sliced
09 -
80 millilitres dry white wine
10 -
Fine sea salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Freshly grated nutmeg, a pinch
13 -
16 grams all-purpose flour
14 -
80 millilitres whole milk
15 -
60 millilitres creme fraiche
16 -
2 large eggs, lightly beaten
17 -
120 grams Gruyere cheese, shredded, divided
# Instructions:
01 -
Combine the flour and salt in a large bowl. Add chilled butter and blend with a pastry cutter or fingertips until mixture resembles coarse sand. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the mixture.
02 -
Turn out the dough onto a lightly floured surface. Knead briefly to form a ball, then flatten into a disk. Place between two sheets of parchment paper and roll into a 25-centimetre round. Transfer to a 25-centimetre tart pan, gently pressing into the edges. Chill for 30 minutes.
03 -
Preheat oven to 220°C. Prick the bottom of the crust with a fork. Line with parchment paper and fill with ceramic baking weights or dried beans. Bake 10 minutes until set. Remove parchment and weights; set crust aside.
04 -
Place diced bacon in a large skillet over medium heat. Cook until crisp and golden, approximately 5 minutes. Remove with a slotted spoon to a plate; reserve.
05 -
Discard all but 1 teaspoon of bacon fat from the skillet. Melt the butter over medium heat. Add chopped shallot and cook until translucent, about 2 minutes. Stir in the sliced leeks, coating well. Add white wine, cover partially, and cook, stirring occasionally, until leeks are soft, 8–10 minutes. Season with salt, pepper, and nutmeg.
06 -
Return the bacon to the pan with the leek mixture. Sprinkle over the flour and cook, stirring, for 2 minutes. Stir in milk and cook until the mixture thickens. Add creme fraiche and mix until fully combined. Remove pan from heat and cool slightly.
07 -
Add the eggs and 80 grams of Gruyere cheese to the cooled leek mixture, stirring until blended and smooth.
08 -
Pour the filling into the pre-baked crust. Distribute remaining Gruyere cheese evenly over the top. Bake at 220°C for 35 to 40 minutes, or until the filling is set and the surface is richly browned.
09 -
Remove from oven and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
# Notes:
01 -
Leeks should be thoroughly rinsed to remove any grit hidden between layers.
02 -
Blending eggs with cooled vegetables prevents curdling in the custard.
03 -
For a crisp base, ensure the blind-baked crust is completely set before adding the filling.