Leek and cheese flamiches recipe | Gourmet Traveller

Name: Leek and cheese flamiches recipe | Gourmet Traveller
Total time: 100 min
Ingredients: 450 gm bread flour (3 cups); 5 gm dried yeast; 2 tsp caster sugar; 6 eggs, at room temperature; 170 gm softened butter; For greasing: oil; To serve: green salad (optional); Leek filling; 30 gm butter, coarsely chopped; 2 leeks, white and pale green parts only, thinly sliced; 40 ml dry white wine; 1 egg; 1 egg yolk; 150 gm crème fraîche; 50 gm coarsely grated Gruyère; 2 tbsp thyme; Cheese filling; 125 ml pouring cream (½ cup); ½ tsp finely grated nutmeg; 180 gm washed-rind cheese, such as Münster or Pont l’Évêque, rind discarded, coarsely chopped; ¼ cup coarsely chopped flat-leaf parsley

www.gourmettraveller.com.au

Leek and cheese flamiches are a French-inspired dish with flaky pastry, creamy cheese, and tender leeks. A savory recipe perfect for any meal.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

Share this recipe:

Ingredients

450 gm bread flour (3 cups)
5 gm dried yeast
2 tsp caster sugar
6 eggs, at room temperature
170 gm softened butter
For greasing: oil
To serve: green salad (optional)
Leek filling
30 gm butter, coarsely chopped
2 leeks, white and pale green parts only, thinly sliced
40 ml dry white wine
1 egg
1 egg yolk
150 gm crème fraîche
50 gm coarsely grated Gruyère
2 tbsp thyme
Cheese filling
125 ml pouring cream (½ cup)
½ tsp finely grated nutmeg
180 gm washed-rind cheese, such as Münster or Pont l’Évêque, rind discarded, coarsely chopped
¼ cup coarsely chopped flat-leaf parsley