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flamiche aux poireaux french leek tart. cooked slice with fork. Press Print Party!

French Leek Tart (Flamiche - Tarte aux Poireaux)

Course Main Course
Cuisine French
Prep Time 1 hour
Cook Time 40 minutes
Servings 6

Ingredients

Pie Crust

  • Cups Flour
  • 1/2 tsp salt
  • 10 Tbsp cold butter
  • 3 Tbsp ice cold water

Filling

  • 5 Large Leeks - White and light green parts only.
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp butter
  • 1 cup creme fraiche or sour cream
  • Salt and Pepper - to taste

Instructions

  1. Butter your pie, tart, or quiche dish.

Make the pie crust

  1. Chop the cold butter into small squares.

  2. Stir flour and salt in a stand-up mixer bowl set up with the paddle attachment. Or in a medium bowl.

  3. Add the butter cubes a few pieces at a time and beat at slow speed or work with your fingers (or a pastry cutter) until crumbly.

  4. Add the ice water one Tbsp at a time and mix slowly until a ball forms.

  5. Place the dough on a floured surface and roll it to fit your tart dish.

  6. Lay the dough in the buttered dish and set it aside in the fridge.

Make the filling

  1. Wash the leeks and cut the light green and white parts into half-moons.

  2. Melt the butter in a large frying pan and add the leeks.

  3. Cook over a low to medium flame for about 40 minutes stirring occasionally.

  4. Preheat your oven to 450° F.

  5. In a medium bowl, beat the egg, egg yolk, salt, pepper, and cream.

  6. Stir the cooked leeks into the cream and egg mixture.

  7. Pour the mixture into the pie dish.

Bake at 450° for 35 to 40 mins

Recipe Notes

If you don't have enough leeks to fill your pie dish, you can add chopped onion to your leeks before you saute them.

This dish is best served warm with a nice garden salad.

This French leek tart calls for Creme Fraiche (Costco sometimes carries it), but you can substitute it with either sour cream or Mexican cream which are easily found in many American grocery stores.