Flamiche aux légumes

Presenting . . . the internet premiere of perhaps the most delicious recipe in The Infinite Feast cookbook: my scrumptious flamiche aux légumes (vegetable tart)! I'd say it is neck and neck with the fish tacos.

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

Flamiche aux légumes (Vegetable Tart)

Makes 6 servings

2 cups unbleached all-purpose flour

1/2 teaspoon sugar

10 tablespoons (1 1/4 sticks) cold butter in 1/2-inch cubes, and more for greasing pan

1/3 cup ice water

3 tablespoons olive oil

3 large, or 5 medium leeks, white parts only, halved lengthwise, sliced crosswise (about 4 cups)

8 ounces sliced white mushrooms

10 ounces marinated artichoke hearts, drained and patted dry, roughly chopped

1 teaspoon dried thyme

2 large eggs

1/4 cup heavy cream

3/4 cup shredded Gruyere cheese (about 2 ounces)

Salt and freshly ground pepper

Make the pâte brisée (flaky tart dough). In mixing bowl whisk together flour, ½ teaspoon salt, sugar. Using your fingers work butter into flour till mixture is sandy and coarse. Add 3 tablespoons water, working it in till dough forms. If dough is dry, add more water, one tablespoon at a time. Shape dough into a disk, wrap in plastic, chill one hour.

On lightly floured surface, roll out dough into 14-inch circle. Add another teaspoon or two of water to make dough workable if needed. Transfer dough into a greased 11-inch tart pan, carefully easing in snugly, smoothing any tears or gaps. Trim dough to edge of pan or make standing rim for more rustic look. Set pan in fridge to chill while you prepare filling.

Heat oven to 425°F. 

To large skillet add oil over medium high heat. Add leeks, mushrooms, ½ teaspoon salt. Cook, stirring occasionally, till vegetables are lightly colored, 10 to 15 minutes. To the skillet add the artichokes, thyme, cook one minute more. Remove pan from heat.

In small bowl, whisk eggs with cream and cheese. Add egg mixture to vegetables in pan, season with 3 or 4 grinds fresh pepper and stir to combine.

Pour filling into tart pan. Bake 25 minutes till filling is set and crust is golden brown. Cool before serving. Is also delicious at room temperature.

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