Flamiche Aux Poireaux Leeks In A Bread Crust Recipes

Steps:

• 1. LEEK FILLING
• 2. 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.
• 3. 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.)
• 4. 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.
• 5. 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).
• 6. Set baking sheet on bottom rack in oven while heating to 400 degrees.
• 7. 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.
• 8. Serve freshly baked and warm with a green salad alongside. Definitely best on the first day.
• 9. 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.

Steps:

• Crust:
• Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
• Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
• Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
• Filling:
• Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

Steps:

• In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
• Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
• Preheat the oven to 425 degrees.
• Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
• Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
• If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
• Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
• Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.