Leek, gruyère and asparagus flamiche

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