13056 Serves 12 Wed Aug 06 08:20:45 -0700 2008 Thu Feb 05 15:24:57 -0800 2009 Licensed http://www.chow.com/recipes/13056 Thu, 05 Feb 2009 23:24:57 GMT Variations on the onion-and-leek-tart theme are found throughout Central Europe. In Belgium it is called flamiche, in the Netherlands porei taart, and in Germany it is called lauchkuchen (and can be made with puff pastry instead of a pie dough). This version comes from the Basel region of Switzerland and is especially popular during Carnival season. For a meatless version the bacon can be omitted. The tart is usually made with onions, but leeks add additional flavor.

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Sift the flour, salt, and garlic powder together. Using a pastry knife, cut in the butter until the pieces are pea size. Add the ice water, a little at a time, until a stiff dough is formed (more or less water may be required). Allow the dough to rest for 20 minutes.

Roll out the dough and line a 9-inch [23-cm] pie pan, fluting the edge.

Stipple the bottom of the dough and prebake for 10 minutes at 350°F [175°C]. Pie weights, rice, dry beans, or foil may be used to hold the shape of the crust while baking blind. (The dough can be made one day in advance. The pie shell may be baked several hours in advance.)

Melt the butter in a skillet and sauté the leeks over medium heat. Add the salt and bacon and cook until the leeks are golden and the bacon is crisp. Slowly whisk in the flour.

Whisk the eggs into the milk and half-and-half. Add the nutmeg and salt. Place the leek and bacon mixture into the pie shell. Add the grated cheese and pour in the egg mixture.

Bake at 350°F [175°C] for 40 minutes, or until the custard is just set. (The tart can be made one day in advance to this point.) Increase the heat to 400°F [205°C] and bake for 5 to 7 minutes more, or until the top is nicely browned. Remove the tart just before the center is set, as it will continue to cook when removed from the oven.

Cut the tart into 12 pieces. Serve 1 warm slice, garnished with chive leaves, per person.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 cups [480 mL] all-purpose flour

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] garlic powder

]]> 4 ounces [110 g] butter About

]]> ¼ cup [60 mL] ice water

]]> 1½ tablespoons [25 mL] unsalted butter

]]> 6 large leeks, white and pale green parts only, well washed and thinly sliced

]]> ½ teaspoon [3 mL] salt

]]> ⅓ cup [80 mL] diced bacon

]]> 3 tablespoons [45 mL] all-purpose flour

]]> 2 eggs, beaten

]]> 1 cup [240 mL] milk

]]> 1 cup [240 mL] half-and-half

]]> Several gratings of fresh nutmeg

]]> ½ teaspoon [3 mL] salt

]]> 2 cups [480 mL] grated Emmentaler or other Swiss cheese

]]> Chive leaves, for garnish

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