Flamiche (Marc Fosh)

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  • Serves: Up to 6 people

Made with these products:

FlamicheMarc Fosh's flamiche

Serves: 6
Preparation time: 40 mins
Cooking time: 30 mins


1. Preheat the oven to 190°C. To make the pastry, put the flour, butter and salt in the Braun Multiquick's compact kitchen machine with kneading hook and pulse on a high speed until the mixture resembles breadcrumbs.

2. Add the egg yolk and cold water through the filling tube while the motor is running until it forms a dough. Remove the dough from the machine, wrap in cling film and leave to rest for at least 15 minutes in the fridge, then roll the pastry out thinly on a floured work surface to about 2mm thickness.

3. Line a baking tray with the pastry and prick the pastry with a fork. Brush the edges with the beaten egg to glaze then put back in the fridge to chill for 20 minutes.

4. Cook the leek slices with the butter in a saucepan over a low heat until just soft. Put the cheese, bacon, eggs yolks, cream and nutmeg in a bowl and mix well. Add the cooked leeks and season with salt and pepper. Pour mixture into the prepared pastry case and bake in the oven for 20 minutes.


Marc Fosh's tip

Serve this hot or cold with a fresh garden salad for the perfect sunday lunch.

This recipe was prepared using the Braun Multiquick's hand blender compact kitchen machine with its kneading hook.


• 5 young leeks, washed, split lengthways and sliced
• 3 tbsp butter
• 250g cheddar cheese, grated
• 250g smoked bacon, cut into cubes and already sautéed
• 6 egg yolks
• 600ml cream
• 2 pinches of grated nutme
• Salt and pepper to season

Ingredients for pastry

• 350g chilled unsalted butter
• 250g flour
• 3 egg yolks
• 6-8 tbsp ice-cold water
• 1 beaten egg for glazing
• 1 tsp salt

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