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“Leek, and ye shall find”: a flamiche for Saint David’s Day

March 11, 2012
tags: ,

Happy March, everyone, and a very happy (belated) Saint David’s Day! If you don’t know about this most wonderful holiday, you are definitely missing out on the opportunity for a hilarious celebration and I fully encourage you to take it up in 2013. Saint David was a Welsh ascetic who founded a shrine and did some other great things, I’m sure…BUT, most importantly, he is celebrated on March 1st with the wearing of leeks. Wikipedia hilariously explains:

Many Welsh people wear one or both of the national emblems of Wales on their lapel to celebrate St. David: the daffodil (a generic Welsh symbol which is in season during March) or the leek (Saint David’s personal symbol).

“Saint David’s personal symbol”!!! I wasn’t quite out-there enough to actually wear leeks on the day, but I did indeed cook with them. A flamiche is a traditional french tart that is usually made with heavy cream, but we toned it down a bit, using a roux and milk instead. It’s really quite delicious and is a great simple meal with a salad. It also makes for great lunch leftovers, and I actually find that the pastry holds up surprisingly well when microwaved, which is unusual.

Saint David’s Flamiche

1/2 recipe of pie crust
2 large leeks
1 tbsp flour
1 tbsp butter
1 tbsp olive oil
1/3 cup milk
salt and pepper

Make your pie dough and let sit. Finely slice the leeks including the white and light green parts (they’ll cook down quite a bit so you can afford to go into the slightly darker green here). Heat a pan on medium with olive oil, then add butter and leeks. Sauté the leeks until they’re browned and soft. Add the flour, then stir a few times, adding a touch more oil or butter if needed to disperse the flour and make a bit of a paste around the leeks. Add a splash or two of milk, and stir until it is combined and the liquid has thickened (this should be very fast), then add the rest of the milk and stir until thick again.

Roll out your pie dough then cut into a square. Evenly spread the leek mixture onto the square, leaving a thin border. Use the remaining pieces of the cut off pie dough to add a lattice top, if you wish: cut thin strips of pie dough, then lay them diagonally first in one direction, then in the other.

You can brush the edges and lattice top of the flamiche with egg if you wish, but I don’t really think it’s worth using an egg for and I wouldn’t do it unless I was making quite a few of these and had guests to impress.

Bake at 350 for about 10-15 minutes, then serve!

One Comment leave one →
  1. Marie-Rose permalink
    May 10, 2012 12:35 am


    Très jolie recette qui aurait sa place dans notre concours des régions sur 750 Grammes.
    Une recette picarde qui est une de nos recettes preferées.

    Bonne journée,


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