This week I chose to attempt Flamiche, a puffy cake-like pastry with artichokes and cheese.
Unfortunately, it didn’t turn out as well as I hoped it would, but it still tasted like the real thing.
The cuisine of France has adapted over time. Originally heavily influenced by Italian culture, France has now developed its own indigenous flare to cooking. Cheese is a large component of French cuisine, hence why I used it in this week’s dish. French cuisine is well known for its rich sauces, which can be based off a variety of things. A common French meal consists of three courses, however I only had the energy (and time!) for one.
- 10½oz all-butter puff pastry
- 1oz butter
- 2 tablespoons olive oil
- 3½oz mixed mushrooms, preferably wild, torn or sliced
- 2 leeks, washed and sliced
- 5½oz chargrilled artichoke hearts (drained weight), sliced
- 3½oz gruyère (usually made with vegetarian-friendly rennet), coarsely grated
- 4 tablespoons crème fraîche
- 1 large egg, lightly beaten, plus 1 yolk
- 1 teaspoon chopped sage plus 6 whole leaves
- Roll out the pastry on a sheet of non-stick baking paper
- Cut out 12in circle, transfer the pastry on its paper to a baking-sheet, place in fridge
- Preheat the oven 400°F
- Melt half the butter and half of the olive oil in a saucepan over a high heat.
- Add the mushrooms, stirring occasionally, for a few minutes until golden, tip out into a large bowl.
- Reduce stove heat.
- Melt remaining butter in the pan and add the leeks and salt (to taste).
- Cover the pan with lid and cook for 10 to 15 minutes
- Add the artichokes and three quarters of the cheese to mushrooms
- Beat the crème fraîche, beaten egg, nutmeg and chopped sage, and pour over the leek mixture.
- Spread over the pastry
- Scatter with the remaining gruyère, brush the border sparingly with the egg yolk.
- Coat the sage leaves with the remaining oil and press on top.
- Bake for 35 minutes, until golden brown and crisp.
Here are some other French dishes you may want to try:
Confit de canard