# Leek, gruyère and asparagus flamiche

Leek, gruyère and asparagus flamiche takes 1 hr (30 min prep, 30 min cooking) and serves 6.

Recipe by olivemagazine.com · original: https://www.olivemagazine.com/recipes/vegetarian/leek-gruyere-and-asparagus-flamiche/  
Cuisine: French · Dish: Bakes & casseroles  
On Meez: https://meezenplace.app/recipes/leek-gruy-re-and-asparagus-flamiche-recipe (with step-by-step Cook Mode)

Trends expert Gurd Loyal shares a recipe that’s having a moment online and in the restaurant world – right now it’s this hyper-regional French tart.

## Ingredients (serves 6)

- 60 g butter
- olive oil for frying
- 500 g leeks halved, washed and chopped
- pinch of sugar
- 2 tbsp white wine vinegar
- 320 g sheet of ready-rolled puff pastry
- 10 g tarragon finely chopped
- 120 ml crème fraîche
- 175 g aged gruyère grated
- 2 eggs
- 10 asparagus spears trimmed
- 12 pitted black olives
- ¼ tsp grated nutmeg
- 1 large onion sliced
- 4 large garlic cloves grated
- green salad dressed, to serve

## Steps

1. Halve, wash and chop the leeks; slice the onion
2. Grate the garlic and finely chop the tarragon
3. Gently melt the butter with a splash of oil in a deep frying pan over a medium heat
4. Add the leeks and onion with a generous pinch of fine salt
5. Cook until they are soft and taking on a tint of brown
6. Add the sugar and vinegar, and cook until the liquid has been absorbed
7. Remove the onion and leeks to a large mixing bowl and leave to cool to room temperature
8. Heat the oven to 220C/200C fan/gas 7
9. Roll the pastry onto a baking sheet, keeping the paper underneath
10. Use a knife to score a 1cm border around the pastry
11. Add the garlic, tarragon and crème fraîche to the leeks, mixing well
12. Mix in 150g of gruyère and the eggs
13. Spread the mixture onto the puff pastry, ensuring everything stays inside the scored border
14. Slice the asparagus heads through the middle, then lay them criss-crossed over the top of the tart
15. Put an olive in the middle of each diamond, sprinkle over the remaining gruyère, then sprinkle over the nutmeg
16. Bake, turning the baking sheet halfway so it bakes evenly, until golden brown on top and puffed up in the middle
17. Leave to rest for 5 mins before slicing
18. Enjoy either hot or cold with a dressed green salad, if you like

## Good to know

### Swaps

- No crème fraîche? Use full-fat sour cream instead.
- No gruyère? Try a similar melting cheese like comté or emmental.
- No tarragon? Chives or parsley will work in its place.

### Storing it

Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven until steaming hot to crisp the pastry.

### Making it ahead

Cook the leek and onion mixture up to a day ahead and keep covered in the fridge until ready to assemble and bake.

## Nutrition (per serving, as published by olivemagazine.com)

- Calories: 574 calories
- Protein: 17 grams protein
- Carbohydrates: 25 grams carbohydrates
- Sugar: 6 grams sugar
- Fiber: 6 grams fiber
- Fat: 44 grams fat
- Saturated fat: 24 grams saturated fat
- Sodium: 1.4 milligram of sodium