8 • THE CAMBERWELL CITIZEN • ISSUE #7
LEEK TART FROM PICARDY tin, then trim the edges and prick the base with a fork. Cover with cling film and refrigerate or freeze for at least 30 minutes.
Serves 6
INGREDIENTS: Shortcrust pastry • 200g plain white flour, plus extra for rolling • 60g cold butter, cubed • 40g cold lard or vegetable shortening, cubed • Pinch of salt • 2 tbsp ice-cold water
Melt the butter in a large shallow pan, add the leeks and leave them to sweat, uncovered, over a medium to low heat for 20–30 minutes until soft, stirring occasionally. If the leeks seem very watery after this time, cook until the liquid has reduced. Stir in the crème fraiche and beaten eggs, then season well with salt, pepper and nutmeg.
Filling • 1.25kg leeks, cut in half lengthways, washed and cut into 1cm slices • 75g butter • 300ml full-fat crème fraiche • 2 large eggs, lightly beaten • A few rasps freshly grated nutmeg • Salt and black pepper Many versions of this leek tart or pie, also known as Flamiche, hail from northern France’s Picardy region. Some have a top of puff pastry or brioche, or with added ingredients like cheese or lardons. This version by Rick Stein only needs a case of shortcrust pastry with plenty of leeks sweated down in butter, then bound with an egg and cream mixture, and baked. Delicious.
Preheat the oven 200°C/fan 180°C. Remove the pastry case from the fridge or freezer, line it with baking parchment and fill with baking beans. Bake it for about 10 minutes, then remove the paper and beans and continue to cook for another 4–5 minutes to allow the pastry base to dry out a little. Turn the oven down to 190°C/fan 170°.
METHOD: First make the pastry. Put the flour, salt, butter and lard in a food processor and process until the mixture resembles fine breadcrumbs. Transfer it to a bowl and add enough of the water to make a smooth but not sticky dough. Put the dough on a floured work surface and roll it out to a circle about 28cm in diameter. Place the pastry in a 25cm loose-bottomed fluted tart
Fill the pastry case with the leek mixture and grate over a little nutmeg and black pepper. Bake the tart for 25–30 minutes, then serve warm or at room temperature. This is an edited extract from Rick Stein’s ‘Secret France’ (BBC Books, RRP $49.99), available now.
Photography by James Murphy
HOW WELL DO YOU KNOW CAMBERWELL? Test your local knowledge of the Camberwell shopping precinct.
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6 Where you would go when it's time for a new bike
1 A place where you can buy the latest novel
7 The council area that Camberwell resides in
2 A burger joint that gives back to the local community
8 A popular road that shares its name with a famous explorer
3 Camberwell's iconic movie theatre
9 Where you can enjoy a wine in a historic building
4 A Cretan-inspired restaurant housed in a former bank
11 A busy road shared by trams, cars and cyclists
5 Where you can find pre-loved fashion, homewares and other treasures
12 The one-stop shop for specialty papers and stationery
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6 A shopping centre with more than 30 stores and restaurants
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14 A long-running pub known for its live entertainment
10 Where you can pick up the mail and get some printing done
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15 A spot where travel and holidays begin
13 A place to pick up groceries and everyday items
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Across: (6) Cycles Galleria, (7) Boroondara, (8) Burke, (9) Youngs Wine Rooms, (11) Riversdale, (12) Paper Republic, (14) Palace Hotel, (15) Helloworld Down: (1) Dymocks, (2) Grilld, (3) Rivoli, (4) Elyros, (5) Salvos, (6) Camberwell Place, (10) MBE, (13) Coles
CITIZEN
