Love pizza? Try this: Flamiche
Here’s a northern French dish that’s halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes an excellent topping together with soft, buttery leeks.
SERVES 2-4 (4 as a light meal)
PREP 30 mins plus 1 hr proving
COOK 35 mins EASY V G
250g strong white bread flour, plus extra for dusting
5g salt
5g fast-action dried yeast
2 tbsp olive oil, for the bowl
20g butter
500g leeks, white and pale green part only, thinly sliced
2 eggs, beaten
150g crème fraîche or soured cream
80g comté, gruyère or cheddar (use cheddar for vegetarians), grated
1 large thyme or rosemary sprig, leaves picked
¼ whole nutmeg, grated
20g parmesan or vegetarian alternative, grated salad, to serve (optional)
1 Mix the flour and salt together in a large bowl. Mix the yeast with 175ml warm water and leave for 5 mins to froth just a little, then add to the flour and mix vigorously with a metal spoon. Knead the dough as soon as it comes together on a lightly floured surface for around 5 mins until smooth. Alternatively, use a mixer fitted with a dough hook, working the dough for around 5 mins on medium speed, then adding the salt towards the end of the mixing time. Leave in a lightly oiled bowl covered with a clean, damp tea towel until nearly doubled in size, about 1 hr.
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