La Flamiche Picarde

By Catherine B

A hearty recipe from Nord-Pas-de-Calais, a northern region of France.

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Rate this recipe 3.7/5 (22 Votes)

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Ingredients

For the crust:
500g flour
2 egg yolks
250g of lard
3 pinches of salt
4-5 tbsp of fresh water
For the filling:
4 leeks
15g butter
4 tbsp of heavy cream
Salt, pepper and nutmeg
For the glaze:
1 egg yolk

Details

servings 8
Level of difficulty Easy
Preparation time 75mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Let's start with the dough for the crust.
In a mixer or a blender with the plastic blade, combine the flour with the egg yolks, then the lard (in chunks) and salt.
Add the tablespoons of cold water until the dough forms a compact ball. Put the ball in a bowl, cover with plastic wrap, and put it in the fridge.

Step 2

While the dough is chilling, finely chop the leeks. Fry them in butter, then season them with salt, pepper and nutmeg.
When the leeks are well cooked, add the cream, mix well, and check the seasoning.

Step 3

Preheat your oven to 200°C.

Step 4

Put the dough on a flat surface, sprinkled with flour. Roll it out. Butter your pie pan.
Lay out the dough in the pie pan (leave some for the top), and fill the pie with the cream/leek mixture.
Lay a layer of dough on the leeks to form the top crust, and fold the edges around the crust.
Whisk the egg yolk in a bowl, and brush the top of the crust.
Decorate the top of your pie if you like and bake for 40 minutes.

Step 5

Once the pie is golden, take it out and serve!

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