Leek And Cheese Flamiche

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