My mother’s favourite recipe! Being from the north with Flemish roots, this recipe was a classic for cold winter evenings when I was growing up 🙂 Very easy and rather fast (when you’ve made the dough in advance) it only takes about an hour to make. It is perfect as a starter or main, with a bit of salad and a nice dry white wine 😉
Ingredients: (serves 6)
For the dough: (find my gluten-free dough recipe here)
- 100g of buckwheat flour
- 100g of corn starch
- 50g of corn flour
- 125g of butter (or any plant based butter)
- 50ml of water
- 1 tsp of xanthan gum
- 1 pinch of salt
For the filling:
- 4 leek whites (the green part is usually a bit coarse)
- 30cl of thick whole cream
- 20cl of milk
- 1 egg
- 1 garlic clove
- 150g of shredded cheese (here I used some tasty comté cheese)
- Salt, pepper and some fresh nutmeg
Preparation: 15 minutes
Baking: 45 minutes – 200°C
- Mix all the ingredients for the dough together and form a ball. Film in contact and place in the refrigerator for about 20 minutes.
- Chop the leeks and garlic thinly.
- In a bowl, beat the egg and whisk the cream and milk in. Add salt, pepper and nutmeg to taste.
- Roll out the dough until it is slightly bigger than your pie tin and place it in your tin. Pinch little holes in the dough with a fork to keep it from rising.
- Garnish with the leek and garlic then pour the cream and egg mixture on top.
- Cover with a generous layer of cheese and bake at mid-height for about 45 minutes.
- When the pie is golden, cut with a sharp knife and serve warm with a bit of salad.
Last tip: To have a perfectly golden crust, put your oven on grill mode a few minutes (no more than 10) before taking the tart out of the oven. Monitor the pie closely in case it burns.
The bottle: A dry white wine for Alsace or similar dry white aromatic wine from cool climates.