Flamiche

Instructions

1- For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.

2- Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.

3- Tip out onto a lightly floured surface and knead briefly until smooth.

4- Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.

5- Prick the base with a fork.

6- Chill for 20 minutes.

7- 02.

8- Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt.

9- Cover and cook for ?10 minutes until soft.

10- Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated.

11- Spoon onto a plate and leave to cool.

12- 03.

13- Preheat the oven to 200°C/fan180°C/gas 6.

14- Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured.

15- Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden.

16- Remove and set aside.

17- Reduce the oven temperature to 190°C/fan170°C/gas 5.

18- 04.

19- Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg.

20- Lightly beat together, then season.

21- Stir in the leeks.

22- Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden.

23- Remove from ?the oven and leave for 10 minutes.

24- Take out of the tin and serve.