Flamiche

Cheese and Leek Pie

A speciality of the Picardie region, flamiche is made both as an open tart and a closed pie. You will usually come across it with a leek filling, as here, but it can also be made with onion or pumpkin.

serves 6

1 quantity tart pastry

500 g (1 lb 2 oz) leeks, white part only, thinly sliced

50 g (2 oz) butter

175 g (6 oz) Maroilles (soft cheese), Livarot or Port-Salut, chopped

1 egg

1 egg yolk

60 ml (2 fl oz/¼ cup) thick (double/heavy) cream

1 egg, lightly beaten

Preheat the oven to 180°C (350°F/Gas 4) and put a baking tray on the top shelf. Use three-quarters of the pastry to line a 23 cm (9 in) fluted loose-based tart tin.

Cook the leek in a pan of boiling salted water for 10 minutes, then drain. Heat the butter in a frying pan, add the leek and cook, stirring, for 5 minutes. Stir in the cheese. Tip into a bowl and add the egg, egg yolk and cream. Season and mix well.

Pour the filling into the pastry shell and smooth the top. Roll out the remaining pastry to cover the pie. Pinch the edges together and trim. Cut a hole in the centre and brush egg over the top. Bake for 35–40 minutes on the baking tray until browned. Leave in the tin for 5 minutes before serving.