French Leek and Cream Tart

Ingredients

• 1.5 cups all-purpose flour
• 6 tablespoons cold unsalted butter, cubed
• ¼ teaspoon salt
• 3 tablespoons ice water
• 6 whole large leeks, white and light green parts only
• 3 tablespoons unsalted butter
• 2 whole fresh thyme sprigs
• 1 whole bay leaf
• ½ teaspoon salt and freshly ground black pepper
• 1 cup heavy cream
• ½ cup whole milk
• 2 whole large eggs
• ¾ cup Gruyère cheese, finely grated
• ⅛ teaspoon fresh nutmeg, grated
• 1 whole egg yolk mixed with 1 tablespoon water

Instructions

1. 1

   In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 teaspoon salt. Add 6 tablespoons of cold unsalted butter, cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining — these create a flaky crust.

2. 2

   Drizzle 3 tablespoons of ice water over the mixture while gently stirring with a fork until the dough just comes together. Add an extra teaspoon of water only if needed. Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes while you prepare the filling.

3. 3

   While the dough chills, prepare the leeks: trim off the dark green tops and root end from 6 large leeks, then split them lengthwise and rinse thoroughly between the layers to remove any grit. Slice the leeks crosswise into thin half-moons, about 1/4-inch thick — you should have about 8 cups.

4. 4

   Set a 12-inch heavy-bottomed skillet over medium-low heat. Add 3 tablespoons of unsalted butter and let it melt completely. Add the sliced leeks, 2 fresh thyme sprigs, and 1 bay leaf. Season with 0.5 teaspoon salt and a few grinds of black pepper. Stir gently to coat the leeks.

5. 5

   Cook the leeks for 25-30 minutes, stirring occasionally, until they are very soft and translucent and have released their moisture — they will seem to shrink dramatically. The leeks should smell sweet and caramel-like, and you want just a hint of golden color at the edges. This patient cooking develops the deep, sweet flavor that makes flamiche special. Remove and discard the thyme sprigs and bay leaf.

6. 6

   In a small bowl, whisk together 1 cup heavy cream, 0.5 cup whole milk, 2 large eggs, and a small pinch of freshly grated nutmeg. Stir in 0.75 cup finely grated Gruyère cheese. Taste and adjust seasoning with a few grains of salt and black pepper.

7. 7

   Preheat your oven to 400°F. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch round about 1/8-inch thick. Transfer to a 10-inch tart pan with a removable bottom, pressing gently into the corners and up the sides. Trim any overhang and prick the bottom all over with a fork to prevent bubbling.

8. 8

   Spread the cooled caramelized leeks in an even layer across the tart crust. Slowly pour the cream and cheese custard over the leeks, tilting the tart gently so the liquid distributes evenly — the custard should come about three-quarters up the sides. Brush the exposed pastry rim with an egg wash made from 1 egg yolk mixed with 1 tablespoon water, which will give it a beautiful golden shine.

9. 9

   Place the tart on a baking sheet and transfer to the preheated 400°F oven. Bake for 20-25 minutes until the crust is deep golden brown, the custard is set but still jiggles very slightly in the center when you gently shake the pan, and the top has puffed slightly and turned light golden. The carryover heat will continue to set the filling as it cools.

10. 10

    Remove the flamiche from the oven and let it rest on a wire rack for 5 minutes before unmolding. Run a thin knife around the inside edge, then carefully lift away the tart pan ring. Serve warm or at room temperature, cut into generous wedges — flamiche is wonderful either way, with a simple green salad and a glass of dry white wine.

Tools you’ll need

• medium bowl
• whisk
• pastry cutter or fork
• 12-inch heavy-bottomed skillet
• wooden spoon
• small bowl
• rolling pin
• 10-inch tart pan with removable bottom
• fork
• baking sheet
• wire rack
• instant-read thermometer (optional)

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