FLAMICHE WITH NEW POTATOES

3 HOURS

MAKES ONE 40X30CM FLAMICHE

Flamiche, a classic dish from Picardy in northern France, is traditionally made with a pastry crust, but I like to make it with a bread-dough base. Rolled thin and flat with a lip, it is part pizza, part quiche and part tart, and is baked with a mix of crème fraîche and eggs. I like to add thinly sliced raw new potatoes to cook on top. If you have one, a mandolin is the best tool for slicing the potatoes uniformly thin.

– 250g strong white bread flour, plus extra for dusting (use plain if you can’t find bread flour; the texture will be slightly different)

– 5g salt

– 5g yeast

– 2 tbsp olive oil

– 500g leeks, white and pale-green parts only, thinly sliced

– 10g butter

– 2 eggs

– 150g crème fraîche or sour cream

– ½ tbsp fresh thyme leaves

– ¼ whole nutmeg, freshly grated

– 4 or 5 small new potatoes, washed and very thinly sliced

– 15g Parmesan, finely grated

Mix the flour and salt in a large bowl.

In a large jug, mix the yeast with 175ml warm water. Leave for at least five minutes for the yeast to froth a little.

Add the yeast and water to the flour and mix vigorously with a metal spoon until the dough comes together. Alternatively, use a food processor fitted with a dough hook. Mix or knead well to form a smooth, cohesive dough – this should take at least 5-6 minutes. Remove the dough from the mixer, if using, and fold the dough in on itself a few times using lightly oiled hands. Wipe out the bowl. The dough should be smooth and elastic, with a good sheen to it. Put the dough back in the bowl and cover with a clean, damp tea towel. Prove in a warm place until doubled in size, about two hours.

Meanwhile, sweat the leeks in a pan with the butter over a moderate heat to soften, about eight minutes. Do not let them colour. Remove from the heat and leave to cool.

Preheat the oven to 220C/200C fan/gas mark 7 and line a 40 x 30cm rimmed baking tray with greaseproof paper.

Beat the eggs in a bowl.

Add the crème fraîche or sour cream, thyme leaves, nutmeg, and salt and pepper to taste. Add the cooled leeks.

Lightly flour a work surface and roll the dough out to fit the tray. It should be about 5mm thick.

Make a small lip around the edge of the dough, or push it right out and up to the very edge of the tray.

Add the leek mixture, distributing it evenly. Lay the potato slices on top and finally scatter over the Parmesan.

Bake for 20-25 minutes, until the top is nicely coloured and the base is crisp. Remove from the oven, cut into squares and serve.