Flamiche

Directions

• Make the pastry: sift the flour and salt into a food processor, add the 60g butter and lard and pulse until mixture resembles fine breadcrumbs.
• Tip the mixture into a bowl, stir in the cheese and enough water for the dough to come together, then knead briefly on a floured surface until smooth.
• Roll out thinly and line a 23cm x 4cm loose-bottomed flan tin, prick the base with a fork and chill for 20 minutes.
• Blind bake: preheat oven to 200°C (fan 180°C/gas 6). Line the pastry with baking paper and baking beans or rice and blind bake 15–20 minutes until edges are biscuit-coloured, remove paper and beans and bake 7–10 minutes more until base is crisp and lightly golden. Reduce oven to 190°C (fan 170°C/gas 5).
• Cook the filling: melt 75g butter in a saucepan over low heat, add the leeks and ½ tsp salt, cover and cook about 10 minutes until soft, uncover and cook about 2 minutes until liquid evaporates, then cool.
• Whisk together the crème fraîche, whole egg, egg yolks and nutmeg, season, stir in the cooled leeks and pour filling into the baked tart case.
• Bake tart 35–40 minutes until set and lightly golden, remove from oven and rest 10 minutes, then remove from tin and serve.