Leek and Brie Flamiche | French Tart
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60 min
Under an hour
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Flamiche picardă tradițională cu brânză Brie și praz caramelizat în unt, pregătită pe o bază fragedă de aluat dospit cu drojdie și smântână fină. Un preparat clasic franțuzesc desăvârșit, ideal pentru o masă reconfortantă de toamnă.
Preparation method
Preparing the yeast dough
Gently warm 60 ml of whole milk (lukewarm, not hot) and dissolve 15 g of fresh yeast in it. Let the mixture sit for 5 minutes to activate.
In a large bowl, sift 250 g of white flour and add half a teaspoon of sea salt. Stir in the milk with yeast and 1 lightly beaten egg, then knead until you obtain a smooth dough.
Add 80 g of softened room-temperature butter and knead for 6-8 minutes until it becomes elastic and smooth. Cover the bowl with a clean towel and let rise in a warm place for 45-50 minutes, until doubled in size.
Chef's tip
For an even more refined flavour, you can leave the white rind on the Brie cheese, as it provides an authentic taste and a wonderful texture when baked.
Flamiche can be served both warm and at room temperature, alongside a fresh green salad simply dressed with olive oil and lemon.
Ingredients
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