Tiny Leek and Smoked Cheese Flamiche Tarts
A quarter quantity of the bread dough will make 12 tarts ( see recipe for bread dough in tricolour bread swirls)
You will need a fairy cake tin (greased with oil or butter), a 8-9cm round pastry cutter and a rolling pin.
1 onion-finely sliced
1 leek-sliced in rings
150g crème fraîche
30g Applewood smoked cheese-grated
30g Emmental, grated
2 tbsp rapeseed or sunflower/vegetable oil
Knob of butter
Salt & pepper
Preheat the oven to 200c/gas mark 6
Heat the oil and butter in a frying pan and add the onions and leeks.
Season and cook gently for about 15 minutes until tender but not coloured. It looks great if the leeks remain in rings but this isn’t essential.
In a bowl, mix together the crème fraiche, the smoked cheddar and the eggs, season and add some fresh ground nutmeg.
Take your dough and roll out on a lightly floured surface.
Using a pastry cutter cut the dough into circles and press them gently into the greased fairy cake tin.
Place a spoonful of the onions and a ring of leek or two in the pastry.
Pour the crème mixture evenly over the top and top with the emmental.
Place into the preheated oven for about 10 minutes or until the dough is cooked and the filling is golden and set.
Tips and Timesavers:
These are lovely served with Membrillo (quince jelly) or as a starter with a light green salad.
Traditional Flamiche is made with Gruyere cheese-gruyere is rarely vegetarian as it contains rennet but you can use it if this doesn’t bother you. You could also use different cheeses such as blue cheese, brie, parmesan or Manchego but be aware that many are not vegetarian. As a parmesan substitute we love Old Winchester which is also made in the UK-you can buy it from all good cheese shops or delis.
You can vary the vegetables used-roasted squash or pepper would be great too.
You could of course make a large version of this tart in a loose bottomed tart tin-it will take a little longer to cook.
recipe by Jo Ingleby