French Leek Flamiche

1. Prepare the Dough:

• Mix dry ingredients:
  In a large bowl, combine 250g strong white bread flour and 5g salt. Stir together using a spoon or your hand to ensure it's well mixed.

• Activate the yeast:
  In a separate small bowl, mix 5g fast-action dried yeast with 175ml warm water (around 37°C). Stir and leave it for 5 minutes until it starts to froth slightly, signaling that the yeast is active.

• Form the dough:
  Add the activated yeast mixture into the bowl of flour and salt. Stir vigorously with a metal spoon until the mixture starts to come together. Then, use your hands to knead the dough on a lightly floured surface for 5 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook on medium speed for 5 minutes. If using a mixer, add the salt towards the end of the mixing time.

• Rest the dough:
  Lightly oil a large bowl, place the dough inside, and cover it with a clean damp tea towel. Let it rest in a warm area for 1 hour or until it has doubled in size.

2. Prepare the Leeks and Filling:

• Cook the leeks:
  While the dough is resting, melt 20g butter in a large frying pan over medium heat. Add 500g leeks, sliced thinly, to the pan. Cook gently for 8 minutes, stirring occasionally, until the leeks are softened and translucent but not browned. Do not let them caramelize. Once cooked, remove the leeks from the pan and allow them to cool to room temperature.

• Make the filling:
  In a large bowl, whisk together 2 beaten eggs, 150g crème fraîche (or soured cream), and 80g of your choice of cheese (Comté, Gruyère, or Cheddar). Add 1 sprig of fresh thyme or rosemary leaves (finely chopped), and ¼ whole nutmeg, freshly grated. Season with salt and freshly cracked black pepper to taste.

• Combine with leeks:
  Once the leeks have cooled, stir them into the egg and cheese mixture. Make sure the leeks are evenly distributed.

3. Shape the Dough and Assemble the Flamiche:

• Preheat the oven:
  Preheat the oven to 220°C/200°C fan/gas 7.

• Prepare the baking tray:
  Line a 40x30cm baking tray with baking parchment to ensure the flamiche doesn't stick while baking.

• Roll out the dough:
  Once the dough has rested and risen, lightly flour your work surface. Roll the dough out to fit the baking tray, about 5mm thick. Make sure it’s large enough to cover the base of the tray, with the dough extending slightly beyond the edges.

• Form the crust:
  Create a small lip around the edges by gently folding the dough inward about 1cm. This lip will help to contain the leek filling as it cooks.

• Add the leek mixture:
  Evenly spread the cooled leek mixture over the dough, leaving a 1cm border around the edges. Be sure to distribute the leeks and egg mixture evenly across the surface.

• Top with Parmesan:
  Sprinkle 20g grated Parmesan (or a vegetarian alternative) evenly over the top for a golden, crispy finish.

4. Bake the Flamiche:

• Bake in the oven:
  Place the baking tray in the preheated oven and bake for 20-25 minutes, or until the flamiche is golden brown on top and the edges of the dough are crisp. The filling should be set and lightly browned.

• Check for doneness:
  After 20 minutes, check to make sure the base is crispy and the top is golden brown. If needed, bake for an additional 5 minutes.

• Cool and slice:
  Once baked, remove the flamiche from the oven and let it cool for a few minutes. Cut into squares or slices and serve while still warm.

5. Serve:

• Optional side:
  Serve your flamiche with a simple green salad or a light vinaigrette to balance the richness of the dish.

• Enjoy:
  This savory French dish is perfect for lunch, dinner, or as a shareable appetizer. Best enjoyed fresh, but it can be stored in the fridge for up to 2 days.

Top Tips for Success:

• Flaky, crisp pastry:
  Make sure to use strong white bread flour for the dough to achieve a nice, chewy texture. Also, don’t skip the resting time, as it allows the dough to rise properly, ensuring the crust will be soft and flaky.

• Leeks:
  Ensure you cook the leeks gently until they are soft but not caramelized. If the pan gets too hot, the leeks can burn, so keep the heat moderate.

• Herb choice:
  If you're using rosemary, keep it to a minimum, as it can be quite overpowering. Thyme is a milder, more traditional choice for this recipe.

Enjoy your French Leek Flamiche, a deliciously savory French pastry, perfect for any occasion!