Leek And Cheese Flamiche

10 June 2024 — Bread, Dinner, Lunch

Leek and cheese flamiche


450g bread flour

5g dried yeast

2 tsp caster sugar

6 eggs, at room temperature

170g softened butter

For greasing: oil

To serve: green salad (optional)

Leek filling

30g butter, coarsely chopped

2 leeks, white and pale green parts only, thinly sliced

40ml dry white wine

1 egg

1 egg yolk

150g crème fraîche

50g coarsely grated Gruyère

2 tbsp thyme

Cheese filling

1 egg

1 egg yolk

125 ml pouring cream

½ tsp finely grated nutmeg

180g washed-rind cheese, such as Münster or Pont l’Évêque, rind discarded, coarsely chopped

handful coarsely chopped flat-leaf parsley

How to make it

This cheese flamiche is a brioche-based tart. It looks a bit like a pizza, but the name is the giveaway – Flamiche means ‘Flemish Cake’, so they’re more cake-y than a traditional flan.

  • Combine flour, yeast, sugar and 2 tsp fine salt in an electric mixer fitted with a dough hook, add eggs, knead until smooth (3-4 minutes)
  • Gradually add butter, kneading continuously until glossy (4-5 minutes)
  • Transfer to a lightly oiled bowl, stand in a warm place until doubled in size (2-2½ hours)
  • 2 Meanwhile, for leek filling, melt butter in a large saucepan over low heat, add leek and stir to coat
  • Add wine, season to taste, cover and cook until very tender (15-20 minutes)
  • Remove lid and cook until liquid evaporates (4-5 minutes), then cool completely
  • Whisk egg, yolk and crème fraîche in a bowl, stir in Gruyère, leek and thyme, season to taste
  • Meanwhile, for cheese filling, whisk egg, yolk, cream and nutmeg in a bowl to combine, season to taste, stir in either Münster or Pont l’Évêque cheese and parsley
  • Preheat oven to 190°C
  • Knock down dough, divide in half, then roll out each piece to a 35cm-diameter round and line two buttered 25cm diameter pie tins, letting dough overhang sides
  • Spread leek filling in one tin and cheese filling in the other, fold in edges, pleating as you go, then bake until golden and cooked through (40-45 minutes)
  • Serve the cheese flamiche hot with a simple vinaigrette-dressed green salad

Original recipe by Emma Knowles for Gourmet Traveller


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