Flamiche aux Poireaux
500 g of pâte brisée (2 disks of pie crust), 1,5 kg of poireaux, 30 g de beurre, 3 jaunes d’oeufs, 1 oeuf
You can of course buy your pastry ready made.
Preheat oven to 250°C.
In a pan, melt the butter and cook slowly the poireaux for about 20 minutes. Beat the yolks in a bowl and, off the flame, mix them in with the poireaux. Season or rectify and put the mixture into the pie crust. Cover with the second pie crust and pinch the borders to seal them. Draw some designs in the middle to create a chimney. Beat an egg in a bowl and brush the top crust .
Put in the oven for 40-50 minutes. Serve with a salad and white wine.
Vignes et Mets 