Flamiche

Begin by preparing the pastry: sift the plain flour and salt into the food processor bowl to ensure a light, airy texture. Add the butter and lard, then pulse briefly until the mixture resembles fine breadcrumbs. This step creates a tender, flaky crust that is essential for Flamiche. Transfer the mixture to a bowl, stir in the sharp cheddar cheese for a savory depth, and gradually add enough water to bind the dough. Turn it out onto a lightly floured surface and knead gently just until smooth to avoid toughness. Roll the pastry out thinly and carefully line a 23cm x 4cm loose-bottomed fluted flan tin. Prick the base with a fork to prevent bubbling. Chill the pastry case in the refrigerator for 20 minutes—this resting period helps maintain its shape during baking. Next, melt the butter in a saucepan over low heat. Add the thinly sliced leeks along with the salt, cover, and cook gently for about 10 minutes until the leeks are tender and sweet. Remove the lid, increase the heat slightly, and cook for an additional 2 minutes, stirring occasionally, to evaporate any excess liquid—this step prevents a soggy filling. Once softened and slightly caramelized, spoon the leeks onto a plate to cool. Preheat your oven to 200°C (fan 180°C/gas 6). Line the chilled pastry case with baking paper and fill with baking beans or rice to blind bake. Bake for 15 to 20 minutes until the edges turn a biscuit-like golden color. Remove the paper and beans, then return the case to the oven for another 7 to 10 minutes to crisp and lightly brown the base—this extra baking step is crucial for a firm bottom. Reduce oven temperature to 190°C (fan 170°C/gas 5). In a mixing bowl, whisk together the crème fraîche, whole egg, egg yolks, and freshly grated nutmeg until just combined. Season with salt and pepper, then fold in the cooled leeks gently. Pour the luscious leek custard mixture evenly into the prepared pastry shell. Bake the tart for 35 to 40 minutes until the filling is set and has developed a delicate golden hue. Once done, remove the Flamiche from the oven and let it rest for 10 minutes—this resting time allows the filling to firm up for perfect slicing. Carefully release the tart from the tin and serve warm. Enjoy this hearty yet elegant dish as a satisfying meal on its own or paired with a fresh salad for a lighter touch. For an added twist, consider sprinkling a little extra grated cheese on top before the final 10 minutes of baking for a gratin finish.