Flamiche Languedocienne

Introduction to Flamiche Languedocienne

Flamiche Languedocienne is a traditional pie originating from the Languedoc region in southern France. Historically, this dish was a staple in the local cuisine, often served during harvesting times as a hearty meal to feed farm workers. The word "flamiche" comes from the Picard word for "cake", though the Languedocienne variant is unique in its use of local ingredients reflective of the region's rich culinary heritage. Today, Flamiche Languedocienne is cherished for its rustic flavors and simple yet satisfying preparation.

Ingredients

• Flour - 2 cups
• Butter - 1/2 cup (cold and cubed)
• Salt - 1 teaspoon
• Water - 3 to 4 tablespoons (cold)
• Leeks - 2 large (cleaned and sliced)
• Eggs - 3
• Cream - 1 cup
• Gruyere Cheese - 1 cup (grated)
• Pepper - to taste

Preparation

Making the Dough

1. In a large bowl, combine flour and salt.
2. Add the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.
3. Add the water gradually, stirring with a fork until the dough comes together.
4. Turn the dough onto a floured surface and knead lightly until smooth.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling

1. Heat a pan over medium heat, add a knob of butter, and sauté the leeks until they are soft.
2. In a mixing bowl, whisk the eggs with the cream.
3. Add the cooked leeks and Gruyere Cheese into the egg mixture, stirring gently.
4. Season with salt and pepper to taste.

Assembling the Flamiche

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface and line a pie dish with it.
3. Pour the leeks mixture into the pastry-lined dish.
4. Bake in the preheated oven for 30 to 40 minutes or until the filling is set and the top is golden brown.

Cooking Time

Prepare your cooking timer to ensure precise cooking of the Flamiche Languedocienne. Total cooking should take approximately 1 hour, including prep time.

Enjoying Your Flamiche Languedocienne

Flamiche Languedocienne is best enjoyed warm, perhaps with a side salad of seasonal greens. The rustic flavors pair beautifully with a glass of local white wine or a crisp cider. This dish is perfect for a leisurely lunch or a light evening meal, bringing a taste of French countryside tradition to your table.