Medium

unit

Fresh cream

Olive oil

tablespoons

Leek

Pepper

Salt

Shallot

Soft butter

Flour

Endive

Lard

Flamiche

In the bowl of a mixer, pour 250 g flour, 100 g butter, 30 g lard, 1 egg and 5 g fine salt..

Knead for a few minutes, until you have a smooth dough.

Gather the dough into a ball, then shape it into a large patty and place it on a sheet of baking paper.

Place a second sheet of baking paper over the galette and roll out the dough to the size of your future tart pan.Place the dough between its two sheets of paper in the fridge for at least 1 hour.Note: all this dough preparation can be done the day before without any problem.

Prepare and slice 1 shallot.Prepare and slice 300 g endive.Prepare 1 leek, keep only the white part to slice (keep the green part for another recipe).

In a large skillet over medium heat, pour in 3 tablespoons of olive oil.When hot, pour in the minced shallot, season with salt and pepper and cook for 1 or 2 minutes, without browning.

Add the endives and leek white, mix well and cook for 2 or 3 minutes.

Stir in 300 ml liquid crème fraiche, season with salt and pepper, then turn down the heat and leave to reduce gently for 5 minutes.Check the seasoning, then leave to cool.Note: this filling too can be made the day before.

Heat your oven to 200°C (390°F).Line your tart pan with the pastry circle.

And bake for 30 to 40 minutes, keep an eye on the top of the flamiche which should be golden brown.Serve warm or cold.

Medium

76 min

Main course

Appetizer

Servings

5

Nutrition

/ per serving

Directions

Step #1

3 min.

Step #2

2 min.

Step #3

1 min.

Step #4

4 min.

Step #5

12 min.

Step #6

1 min.

Step #7

2 min.

Step #8

6 min.

Step #9

4 min.

Step #10

1 min.

Step #11

30 min.

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