Gluten-free Flemish leek pie *

Gluten-free Flemish leek pie *
Gluten-free Flemish leek pie *

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


  1. Mix all the ingredients for the dough together and form a ball. Film in contact and place in the refrigerator for about 20 minutes.
  2. Chop the leeks and garlic thinly.
  3. In a bowl, beat the egg and whisk the cream and milk in. Add salt, pepper and nutmeg to taste.
  4. 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.
  5. Garnish with the leek and garlic then pour the cream and egg mixture on top.
  6. Cover with a generous layer of cheese and bake at mid-height for about 45 minutes.
  7. 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.

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