As the name implies, these brioche-based tarts are of Flemish
origin, but they have been baked in France since the 14th century.
We've made two flamiches here with two simple fillings.
450 gm (3 cups)bread flour5 gmdried yeast2 tspcaster sugar6eggs, at room temperature170 gmsoftened butterFor greasing:oilTo serve:green salad (optional)Leek filling30 gmbutter, coarsely chopped2leeks, white and pale green parts only, thinly sliced40 mldry white wine1egg1egg yolk150 gmcrème fraîche50 gmcoarsely grated Gruyère2 tbspthymeCheese filling1egg1egg yolk125 ml (½ cup)pouring cream½ tspfinely grated nutmeg180 gmwashed-rind cheese, such as Münster or Pont l’Évêque, rind discarded, coarsely chopped¼ cupcoarsely chopped flat-leaf parsley
Combine flour, yeast, sugar and 2 tsp fine salt in an electric mixer fitted with a dough hook, add eggs, knead until smooth (3-4 minutes). Gradually add butter, kneading continuously until glossy (4-5 minutes). Transfer to a lightly oiled bowl, stand in a warm place until doubled in size (2-2½ hours).
Meanwhile, for leek filling, melt butter in a large saucepan over low heat, add leek and stir to coat. Add wine, season to taste, cover and cook until very tender (15-20 minutes), remove lid and cook until liquid evaporates (4-5 minutes), then cool completely. Whisk egg, yolk and crème fraîche in a bowl, stir in Gruyère, leek and thyme, season to taste.
Meanwhile, for cheese filling, whisk egg, yolk, cream and nutmeg in a bowl to combine, season to taste, stir in cheese and parsley.
Preheat oven to 190C. Knock down dough, divide in half, then roll out each piece to a 35cm-diameter round and line two buttered 25cm-diameter pie tins, letting dough overhang sides. Spread leek filling in one tin and cheese filling in the other, fold in edges, pleating as you go, then bake until golden and cooked through (40-45 minutes). Serve hot with a simple vinaigrette-dressed green salad.