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flamiche aux poireaux

Picardy’s creamy leek tart

Flamiche aux poireaux

‘Flamiche’ means cake in Flemish, and this popular tart, made with pâte brisée is popular in Belgium as well as in Picardy. Along with leeks, there are usually lardons and plenty of cream, butter and nutmeg; many cooks also add grated cheese on top to make a golden crust.

Classic dishes


Text © Dana Facaros

Image by Marianne Casamance