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Leek, gruyère and asparagus flamiche

• Gurdeep Loyal

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 30 mins

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Trends expert Gurd Loyal shares a recipe that’s having a moment online and in the restaurant world – right now it’s this hyper-regional French tart.

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Try Gurd Loyal's leek, gruyère and asparagus flamiche, then discover our cheese and onion quiche, broccoli quiche and ‘eat your greens’ quiche lorraine. Then try more Gurdeep Loyal recipes.

This traditional savoury tart from northern France is especially associated with the Picardy region and showcases slow-cooked leeks as a star ingredient. These are combined with crème fraîche and eggs, then baked in pastry, creating something between a rustic quiche, a tart and a country pie.

It evokes fond memories for Pascal Wiedemann, chef and co-owner of Pompette restaurant in Oxford. “I love its simplicity and comforting nature,” he explains. “I’ve enjoyed it on breaks to Lille and it’s always completely hit the spot. Like all good dishes, it requires the best ingredients and real consideration with regards to every step of the process.”

The leeks are best sliced thinly and slowly sautéed in butter until tender and sweet. Pascal elaborates: “Always ensure the leeks are properly cooked before making the filling – no one likes a flamiche with a squeaky leek. A splash of white wine vinegar brings welcome acidity and brightness, then use the very best crème fraîche you can find. I also like a generous grating of nutmeg, so it’s noticeable and not incidental.”

For the crust you can either opt for a shortcrust shell, create something closer to a brioche-like pillowy pizza dough or opt for flaky puff pastry from a packet, as I have here. Some recipes add bacon, although Pascal believes it can overpower and that you’re better off opting for a good cheese for added flavour. “If wanting to add a little cheese,” he suggests, “maroilles is a great choice. It’s a pungent washed rind cow’s milk cheese from the north of France. It takes the flamiche away from its classic flavours but is undeniably delicious and hits the spot for any lover of strong cheeses.” Alternatively, a good Alpine cheese like an aged gruyère or comte works well.

A flamiche is usually served warm but it’s ideal to have cold for an early summer picnic. Its popularity right now stems from the explosion of interest in hyper-regional French food championed by restaurants Camille in Borough Market, Josephine Bistro in Marylebone and The Wellington in Margate.

Leek, gruyère and asparagus flamiche recipe

Ingredients

Nutrition

• 60g butter

• olive oil

  for frying

• 500g leeks

  halved, washed and chopped

• 1 large onion

  sliced

• pinch of sugar

• 2 tbsp white wine vinegar

• 320g sheet of ready-rolled puff pastry

• 4 large garlic cloves

  grated

• 10g tarragon

  finely chopped

• 120ml crème fraîche

• 175g aged gruyère

  grated

• 2 eggs

• 10 asparagus spears

  trimmed

• 12 pitted black olives

• ¼ tsp grated nutmeg

• green salad

  dressed, to serve

Nutrition: per serving (6)

• kcal574
• fat44g
• saturates24g
• carbs25g
• sugars6g
• fibre6g
• protein17g
• salt1.4g

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Method

• step 1

  Gently melt the butter with a splash of oil in a deep frying pan over a medium heat. Add the leeks and onion with a generous pinch of fine salt. Cook for 15-20 mins until they are soft and taking on a tint of brown.

• step 2

  Add the sugar and vinegar, and cook for 3-4 mins until the liquid has been absorbed. Remove the onion and leeks to a large mixing bowl and leave to cool to room temperature.

• step 3

  Heat the oven to 220C/200C fan/gas 7. Roll the pastry onto a baking sheet, keeping the paper underneath. Use a knife to score a 1cm border around the pastry.

• step 4

  Add the garlic, tarragon and crème fraîche to the leeks, mixing well. Mix in 150g of gruyère and the eggs, then spread onto the puff pastry, ensuring everything stays inside the scored border.

• step 5

  Slice the asparagus heads through the middle, then lay them criss-crossed over the top of the tart. Put an olive in the middle of each diamond, sprinkle over the remaining gruyère, then sprinkle over the nutmeg.

• step 6

  Bake for 30-35 mins, turning the baking sheet halfway so it bakes evenly, until golden brown on top and puffed up in the middle. Leave to rest for 5 mins before slicing. Enjoy either hot or cold with a dressed green salad, if you like.

More ways with asparagus

Authors

Gurdeep Loyal

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