FLAMICHE AUX POIREAUX - LEEKS IN A BREAD CRUST
This is a wonderful special occasion dish. The flamiche makes a spectacular presentation. The bread is delicate, light and buttery and delicious. You an easily make half the recipe if your group is smaller. If you make half the recipe use one whole egg instead of trying to halve one egg plus one yolk. The end product looks much...
Provided by Elaine Douglas
Categories Savory Pies
Time 1h
Number Of Ingredients 22
Steps:
- 1. LEEK FILLING
- 2. Trim leeks, discarding most of green tops, cut lengthwise and slice into ΒΌ inch slices. Wash thoroughly to remove any grit and drain in colander.
- 3. Melt butter in a medium pan, add the leeks with the thyme or sage, salt and pepper, and press a piece of foil on top. (Do not use lid of pan instead of foil. The leeks will brown.)
- 4. Cover with a lid and sweat the leeks over low heat until they are very tender, 20 to 30 minutes. Do not let them brown.
- 5. Butter two 10 inch spring form pans. When dough is ready, punch down and divide the dough in half and roll or pat a 15-inch circle from each half. (The dough will be very soft and floppy). Line the pans with dough letting it drape over the rim of the pan. Spread the leeks over the dough. Whisk egg yolks and cream with salt and pepper until mixed. Spoon this custard over the leeks. Fold the overhanging dough on top of the filling to half cover it, pleating it toward the center. Leave to rise in a warm place until almost doubled (20 to 30 minutes).
- 6. Set baking sheet on bottom rack in oven while heating to 400 degrees.
- 7. Bake the Flamiches until the crust is browned and starts pulling away from the sides of the pan; the filling should be set. Allow 40-50 minutes baking time and, if in doubt, bake longer as the dough is slow to cook. If the top browns too quickly, cover loosely with foil. Let Flamiches cool 5 minutes before unmolding.
- 8. Serve freshly baked and warm with a green salad alongside. Definitely best on the first day.
- 9. Alternative to Leek filling - Cheese filling: Dice, slice or crumble cheese over bread dough after lining pans and before folding over edges. Top with the custard. Fold dough on top, let rise and bake as for Flamiche aux Poireaux.
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Wafaa Dawood
[email protected]I'm not a huge fan of leeks, but I really enjoyed this flamiche aux poireaux. The bread crust was perfectly crispy and the leek and cheese filling was creamy and flavorful. I'll definitely be making this again.
Chun-Li Street fighter
[email protected]This flamiche aux poireaux was a bit time-consuming to make, but it was worth the effort. It was a delicious and impressive dish that my guests loved.
Miguel Estrada
[email protected]This flamiche aux poireaux was a delicious and easy-to-make dish. I'm definitely adding it to my regular rotation of recipes.
Abeer Abeerhaddad
[email protected]I've made this flamiche aux poireaux several times now and it's always a hit with my family and friends. It's a great dish to serve for brunch or lunch.
Felicia Flowers
[email protected]This flamiche aux poireaux was amazing! The bread crust was perfectly crispy and the leek and cheese filling was creamy and flavorful. I highly recommend this recipe.
Jamal Abdulgan
[email protected]I love flamiche aux poireaux, but this recipe was just okay. The bread crust was a bit too dry and the leek and cheese filling was a bit too salty. I think I'll try a different recipe next time.
Ishan Bhandari
[email protected]This recipe was a disaster! The bread crust didn't rise and the leek and cheese filling was runny. I had to throw the whole thing away.
Aseatg Syxh
[email protected]The flamiche aux poireaux was good, but not great. The bread crust was a bit too thick and the leek and cheese filling was a bit dry. I think I would have liked it better with a thinner crust and a more moist filling.
Sab ka Boss
[email protected]This flamiche aux poireaux was a bit bland for my taste. I think I would have liked it better with a stronger cheese or some added herbs.
Hassan Hassan khan
[email protected]I've never made flamiche aux poireaux before, but this recipe made it easy. The dish was delicious and my family loved it. I will definitely be making this again.
Joshua Maysonet
[email protected]This recipe was easy to follow and the flamiche aux poireaux turned out great! The bread crust was crispy and the leek and cheese filling was creamy and flavorful. I highly recommend this recipe.
Willy Lara
[email protected]I made this flamiche aux poireaux for a potluck and it was a hit! Everyone loved the combination of leeks, cheese, and bread crust. I will definitely be making this again.
Ndale Salim
[email protected]This flamiche aux poireaux was a great way to use up some leftover leeks. It was easy to make and very tasty. I served it with a dollop of sour cream and it was perfect.
Holy Case
[email protected]I'm not a huge fan of leeks, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it! The leeks were mild and flavorful, and the cheese and bread crust were the perfect complement. I'll definitely be making this a
Matthew luce
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth the effort. The flamiche aux poireaux turned out beautifully and tasted even better. I will definitely be making this again.
Abu Bakar Hamza
[email protected]I've made this flamiche aux poireaux several times now and it's always a crowd-pleaser. The combination of leeks, cheese, and bread crust is just irresistible. I usually add a bit of bacon to the filling for extra flavor.
rashid ahmad akhtar
[email protected]This flamiche aux poireaux was a delicious and easy-to-make dish. The leek and cheese filling was flavorful and creamy, and the bread crust was perfectly golden and crispy. I served it with a simple green salad and it was a hit with my family.