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–+ servings

Flamiche aux Poireaux Keto

From northern France, particularly Picardy — a rustic leek tart with a thick, custard-like filling of slowly sweated leeks bound with cream and eggs.
Print Recipe
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 180 g almond flour Almond pastry
  • 60 g cold butter Almond pastry
  • 1 egg Almond pastry
  • 1 pinch salt Almond pastry
  • 1 kg leeks white and pale green parts, cleaned, halved and sliced
  • 3 tbsp butter
  • 3 eggs + 1 yolk
  • 200 ml heavy cream
  • 100 ml crème fraîche
  • 80 g Gruyère grated
  • 1 pinch nutmeg
  • Salt and white pepper

Instructions

  • Make pastry: rub cold butter into almond flour and salt until crumbly. Add egg, mix to a dough. Press into a 23cm tart tin. Refrigerate 20 minutes.
  • Melt butter in large pan. Add leeks and salt. Cook very gently 25–30 minutes until completely soft and silky.
  • Preheat oven to 190°C. Blind-bake pastry 12 minutes with parchment and weights. Remove weights, bake 5 more minutes.
  • Whisk eggs, yolk, cream, and crème fraîche. Add leeks and Gruyère. Season with nutmeg, salt, pepper.
  • Pour filling into pre-baked tart shell.
  • Bake 30–35 minutes until filling is set with a slight wobble.
  • Rest 15 minutes. Serve warm or at room temperature.

Nutrition

Serving: 1serving | Calories: 450kcal | Protein: 16g | Fat: 38g | Fiber: 3g
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