Flamiche Aux Poireaux Leek Tart

This classic Flamiche aux Poireaux is a French leek tart layered with creamy Gruyère and crisp bacon inside a tender buttery crust. The blend of sweet leeks and savory cheese makes it a brilliant addition to brunch tables or an impressive yet comforting light dinner that feels special every time.

I loved learning how French cooks transform simple spring leeks into something luxurious. The aroma of shallots and Gruyère baking in the kitchen instantly brings back memories of weekends with good friends visiting over coffee.

Ingredients

• All purpose flour: provides a sturdy base for the crust Choose unbleached flour for best results
• Unsalted butter: keeps the crust rich and flaky Use very cold butter and cut into cubes for light texture
• Salt: enhances the flavor in both crust and filling Sea salt works well if available
• Ice water: pulls the crust together without making it tough Always use ice cold water for flakiest result
• Bacon: adds smoky depth Choose a slab or thick cut style if possible for better texture
• Butter: rounds out the filling’s luxurious taste European style butter if available for extra richness
• Shallot: adds a subtle sweet flavor Pick firm and shiny shallots for freshness
• Leeks: deliver gentle sweetness and a creamy texture Look for fat leeks that feel heavy for their size and avoid any with wilted outer leaves
• White wine: lifts and brightens the filling Choose a dry white you’d enjoy drinking with the tart
• Freshly ground pepper and nutmeg: provide gentle spice Use whole nutmeg and grind just before using for superior flavor
• Flour: helps thicken the filling All purpose works best
• Whole milk: brings creamy notes Opt for full fat for best texture
• Creme fraiche: adds tang and silkiness Seek out a high quality brand for classic French results
• Eggs: set the filling Buy large or extra large eggs with good yolk color
• Gruyère cheese: brings nutty depth and irresistible melt Use freshly shredded for smoothest melting

Step-by-Step Instructions

Make the Tart Crust:

Combine all purpose flour and salt in a wide bowl Use your fingertips or a pastry cutter to work in the cubed butter until the mixture feels like coarse damp sand Drizzle in ice water little by little gently mixing after each spoonful until the dough just holds together Pat only until a dough ball forms

Shape the Dough:

Transfer dough onto a floured surface Lightly knead until smooth Flatten to a one inch disk Wrap with parchment paper and roll into a circle large enough to fit a ten inch tart pan Chill in the refrigerator until firm

Blind Bake the Crust:

Once chilled, transfer dough round to your tart pan Gently press dough into the edges and sides Prick base with a fork Cover with a sheet of parchment then fill with pie weights Slide into a preheated hot oven and bake just until set Remove parchment and weights and set aside

Prepare the Leek Filling:

In a skillet over medium heat cook bacon pieces until golden Remove bacon keeping one teaspoon fat in the pan Add butter Stir in chopped shallots and cook until glossy Add the sliced leeks Stir and partially cover Let leeks cook until they are very soft and fragrant Pour in white wine Season with salt pepper and just a hint of nutmeg

Thicken the Filling:

Return bacon to pan with leeks Sprinkle flour over and stir until you no longer see raw flour Slowly pour in milk stirring gently until thicken Add spoonfuls of creme fraiche and mix again Let mixture cool slightly

Mix in Eggs and Cheese:

Stir in eggs and most of the grated Gruyère Mix until fully combined and smooth The filling should be lusciously creamy

Assemble the Tart:

Pour filling into the cooled tart crust Spread evenly Top with the rest of the cheese Bake until the custard is set and the top is golden browned Let stand for half an hour before slicing

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Gruyère is easily my favorite ingredient in this tart Its flavor is nutty and sweet and it melts into silky threads over the leeks I will never forget how my grandmother used to save the rind to stir into her soups making sure nothing went to waste She taught me that the simplest ingredients were often the most treasured in French kitchens

Storage Tips

Cool the tart completely before storing to keep the crust crisp Refrigerate slices in an airtight container up to three days For longer storage wrap tightly and freeze individual portions When reheating use an oven for a flaky texture rather than a microwave

Ingredient Substitutions

If you need a lighter filling try substituting full fat Greek yogurt for creme fraiche and Swiss cheese in place of Gruyère Smoked turkey or mushrooms work nicely instead of bacon for a vegetarian twist Make sure to squeeze out excess moisture from veggies

Serving Suggestions

Serve warm as a main dish with a platter of mixed greens or a simple arugula salad For brunch present with fruit and crusty bread It makes a delicious appetizer cut into small wedges and scattered on a grazing board alongside olives and radishes

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A French Classic

Flamiche aux Poireaux hails from the north of France around Picardy and Flanders It is a celebration of spring leeks and farm cheese Traditionally baked as a yeasted tart now many cooks prefer this shortcrust style I love sharing this rustic yet refined dish as part of a leisurely weekend lunch

Recipe FAQs

→ How do I prevent a soggy tart crust?

Chilling the dough and blind-baking it with parchment and weights helps set the crust, keeping it crisp when filled.

→ Can I substitute a different cheese for Gruyère?

Emmental or Comté offer similar flavor and melting qualities, but any semi-firm cheese works in a pinch.

→ What’s the best way to clean leeks?

Slice leeks and soak them in water, swishing to remove grit, then drain thoroughly before cooking.

→ Can this be made ahead?

Yes, assemble and bake the tart, then cool and refrigerate. Reheat slices at 300°F until warmed through before serving.

→ Is it possible to omit bacon?

Absolutely. Replace bacon with sautéed mushrooms or extra leeks for a vegetarian-friendly option.

→ How should leftovers be stored?

Store leftover tart, covered, in the fridge for up to 3 days. Enjoy cold or gently reheated.