Flamiche aux Poireaux – Leeks in a Bread Crust
By
Elaine Douglas
@BreadandSoupLady
16
This is a wonderful special occasion dish. The flamiche makes a spectacular presentation. The bread is delicate, light and buttery and delicious. You an easily make half the recipe if your group is smaller. If you make half the recipe use one whole egg instead of trying to halve one egg plus one yolk.
The end product looks much more complicated than it is. It is especially easy if you use a bread maker. You make the bread manually if you like.
You could personalize the basic recipe by substituting other vegetables like red peppers or whatever you like. (1/2 recipe amounts are in brackets)
The end product looks much more complicated than it is. It is especially easy if you use a bread maker. You make the bread manually if you like.
You could personalize the basic recipe by substituting other vegetables like red peppers or whatever you like. (1/2 recipe amounts are in brackets)
Rating:
☆☆☆☆☆ 0 votes0
Serves:
16 for lunch or 24 for appetizers
Prep:
30 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
BREAD DOUGH - PLACE IN BREAD PAN IN ORDER. USE DOUGH SETTING ON BREAD MACHINE.
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1 1/4 c( 300 ml) milk (1/2 c + 2 t)
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1 c(250 gms) butter, room temperature (1/2 c)
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2eggs (1)
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1 1/2 tspsalt (3/4 t.)
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2 Tbspwhite sugar (1 tbsp)
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4 cunbleached white flour (2 c.)
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1 Tbspactive dry yeast (1/2 tbsp)
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LEEK FILLING
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1 1/2 lb(750 grams) leeks (3/4 lb)
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2 Tbsp(30 grams) butter (1 tbsp)
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1 1/2 tspdried thyme or sage (3/4 t.)
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·salt and pepper
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2egg yolks (1)
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1/3 cheavy cream (or canned evaporated milk) (3 tbsp)
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OR CHEESE FILLING – FLAMICHE AU FROMAGE
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3/4 lbcheese, shredded (strong flavoured) (6 oz)
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1egg
-
1egg yolk
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1/3 cheavy cream (3 tbsp)
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·salt and pepper
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WHILE DOUGH IS RISING PREPARE THE FILLING.
How to Make Flamiche aux Poireaux – Leeks in a Bread Crust
- LEEK FILLING
- Trim leeks, discarding most of green tops, cut lengthwise and slice into ¼ inch slices. Wash thoroughly to remove any grit and drain in colander.
- Melt butter in a medium pan, add the leeks with the thyme or sage, salt and pepper, and press a piece of foil on top. (Do not use lid of pan instead of foil. The leeks will brown.)
- Cover with a lid and sweat the leeks over low heat until they are very tender, 20 to 30 minutes. Do not let them brown.
- Butter two 10 inch spring form pans. When dough is ready, punch down and divide the dough in half and roll or pat a 15-inch circle from each half. (The dough will be very soft and floppy).
Line the pans with dough letting it drape over the rim of the pan.
Spread the leeks over the dough. Whisk egg yolks and cream with salt and pepper until mixed. Spoon this custard over the leeks. Fold the overhanging dough on top of the filling to half cover it, pleating it toward the center. Leave to rise in a warm place until almost doubled (20 to 30 minutes). - Set baking sheet on bottom rack in oven while heating to 400 degrees.
- Bake the Flamiches until the crust is browned and starts pulling away from the sides of the pan; the filling should be set.
Allow 40-50 minutes baking time and, if in doubt, bake longer as the dough is slow to cook. If the top browns too quickly, cover loosely with foil.
Let Flamiches cool 5 minutes before unmolding. - Serve freshly baked and warm with a green salad alongside.
Definitely best on the first day. - Alternative to Leek filling -
Cheese filling:
Dice, slice or crumble cheese over bread dough after lining pans and before folding over edges. Top with the custard. Fold dough on top, let rise and bake as for Flamiche aux Poireaux.
