FLAMICHE AUX POIREAUX ( FRENCH LEEK TART)

Mr. T SHASHANK (BHMCT 6TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected him as the Chef of the Day.

Ingredients:

FOR THE CRUST:

• 450 gms                     Plain flour, sifted
• 5 gms                          Salt
• 90 gms                        Unsalted butter, cubed and chilled
• 30 ml                           Ice water

LEEK AND CHICKEN FILLING:

• 150 gms             Chicken breast, diced
• 45 gms               Butter
• 25 gms               Shallot, chopped
• 5 nos                   Large leeks, rinsed and sliced
• 125 ml                White wine
• 12 gms                Salt
• 30 ml                  Olive oil
• 15 gms                Freshly ground pepper
• 15 gms                Garlic, minced
• 5 gms                   Nutmeg, grated
• 25 gms                Plain flour
• 100 ml                 Whole milk
• 75 gms                Creme fraiche
• 2 nos                   Eggs, lightly beaten
• 350 gms             Gruyere cheese, shredded divided

Method

Making the Tart Crust:

1. Combine the flour and salt in a large bowl. Add the cubed butter and, using a pastry cutter (or the tip of your fingers), cut the butter into the flour until the mixture resembles coarse sand. Add the water, one tablespoon at a time, and mix – adding more water as needed – until the dough comes together. Do not overmix!
2. Turn the dough out onto a lightly floured surface and knead just until it forms a ball. Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch circle.
3. Carefully transfer the dough to a 10-inch tart pan and chill for 30 minutes, or until firm.
4. Preheat oven to 425 degrees F.
5. Using a fork, pierce the bottom of the crust. Cut a square of parchment paper about 4 inches larger than the pie plate. Line the crust with the paper and fill with ceramic pie weights (or dried beans).
6. Bake in the preheated oven for 10 minutes or until set. Remove from oven and gently remove the paper and weights. Reserve the crust.

Making the Leek Filling:

7. Marinate the chicken with salt, pepper, olive oil and crushed garlic. In a large skillet, over medium heat, add the diced marinated chicken and cook until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken to a plate. Reserve.
8. Discard all but 1 teaspoon of the fat. Add the butter and, once melted, add the chopped shallot. Cook until translucent, about 2 minutes. Add the sliced leeks and stir to coat them with the fat. Add the white wine, partially cover, and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Season with salt, pepper and nutmeg.
9. Add back the chicken. Stir in the flour and cook, stirring constantly, for a couple of minutes. Then, add the milk and stir until thickened. Add the creme fraiche and stir until incorporated.
10. Remove the pan from the heat and let it cool slightly. Then, add the eggs and 1 cup of the Gruyere cheese, stirring until combined.

 Assembling the Flamiche aux Poireaux:

1. To assemble the tart, pour the filling mixture into the reserved crust. Scatter the remaining cheese evenly over the top.
2. Bake until set and nicely browned, about 35 to 40 minutes. Let it cool for at least 30 minutes before serving.
3. Serve warm or at room temperature.