Making my version of a Flamiche aux Poireaux has haunted me for the past couple of years. I was first introduced to it in 2011 and experienced the divine leek pie again on our last trip to France almost a year ago.
Flamiche aux Poireaux (“flom-eesh o pwa-row”)is a specialty of Picardie, a French region near and dear to me which is just north of Paris. Typically the pie is made with puff pastry for crust and is filled with leeks, crème fraîche and cheese. My version is gluten and dairy free, but does still include a few eggs. And it turned out much better than I’d even imagined with flakey crust and a perfectly set dairy-free filling. FYI: Among your grocery list of ingredients, the tart would be well accompanied by a nice hard cider. Trust me.
First for the gluten free and vegan crust:
- ½ c flaxseed meal
- 1 T egg replacer
- ¾ c water
- 1 T vinegar
- 2 ¾ c oat flour
- ½ t salt
- ½ c coconut oil
- 2 T olive oil
Blend together first four ingredients and allow to sit for 10+ minutes. In a separate bowl, use a pastry cutter to cut together the oat flour, salt and coconut oil. When you have even pea-sized chunks add the olive oil. Then stir in the wet ingredients (after they’ve had a chance to sit) and allow to rest for at least another 10+ min. Place in refrigerator for about 10 min. If it’s left in the fridge too long, it becomes too hard to roll out, so take care to watch the time. With fingertips, press half or a little less than half of crust into the bottom of a tart pan (or use a pie pan if you must) and part of the way up the sides. You can roll it out but it’s just as fine pressed with by hand. The top crust will need to be rolled and the easiest way is to do this between two pieces of plastic wrap.
- ¼ c coconut oil
- 4 large or 5 medium leeks
- 10 oz coconut milk
- 3 eggs
- ½ t nutmeg
- 1 t tarragon
- ½ t salt (and pepper to taste)
Clean the leeks very well. Many leek recipies call for discarding the green parts of the leeks. That’s a huge shame and super wasteful. Just be careful to wash any soil from the tricky little leek parts. It’s not really a huge chore but well worth the flavor. Chop the leeks to about 1 inch.
In a saucepan melt the coconut oil and add the cleaned and chopped leeks; cook on medium-high heat for 10 minutes covered. Stir and remove lid, lower heat to med-low and cook until most of water evaporates. Remove to another bowl to allow to cool slightly.
Separately, blend together coconut oil and eggs. Add nutmeg, dried tarragon, and salt & pepper. After they’ve had a chance to cool a little, pour this over the leeks and stir to coat cooked leeks.
Spoon this filling into the bottom crust and lay the top crust over it.
Allow the crust to fill in around the edges and seal by forming a little edge, pinching together the top and bottom crusts as you’re able to make them meet up. Otherwise just make the top look good and the bottom will meet it, like magic. Also poke some holes in the top or make a fancy design to allow steam to escape.
Bake 15 minutes at 400° and reduce heat to 375° cook for another 25 minutes or until the crust becomes a little golden. Remove from oven and allow to cool and set-up for at least 15 minutes.
Don’t forget the cider, the only thing that would have made mine taste better.