FLAMICHE PICARDE WITH GINGER
Boost your easy-peasy flamiche picarde game with my personal touch : add some fresh ginger to the mix and enjoy!
Flamiche Picarde with Ginger: A lovely Combination
My son absolutely adores this flamiche Picarde with leeks (a kind of tart that originates from the Picardy region in northern France), and I must admit, I share his enthusiasm. There is something incredibly satisfying about biting into a warm and savoury slice of flamiche, especially on a grey and rainy day. Paired with a side salad, it makes for a perfect lunch that is both comforting and nourishing.
Although some variations of the flamiche call for grated cheese, I prefer the simplicity of the version given to me by a friend who used to live in Picardie. With just a few ingredients, including leeks, butter, cream, and pastry, this recipe allows the delicate flavors of the leeks to shine through.
My Personal Touch: Adding Ginger to the Flamiche
Of course, as with any classic recipe, there are regional variations and personal touches that can make it truly special. For me, adding fresh ginger to the leeks has been a game-changer. The ginger adds a subtle but distinct kick that complements the sweetness of the leeks and adds depth to the overall taste of the tart.
History and Tradition of Flamiche Picarde
While the exact origins of flamiche Picarde are unknown, it is believed to have been a staple dish for farmworkers in the Picardy region during the 19th century. The dish was traditionally made with two layers of shortcrust pastry, which provided a sturdy base for the filling and helped keep it moist during the baking process.
Discovering the Wines of Côtes de Meuse in Lorraine
No French meal is complete without a perfectly paired wine. To complement my flamiche tart, I recommend a Côtes de Meuse white from Lorraine.
Nestled in the northeaster region of France lies the relatively unknown geographic zone of Côtes de Meuse, covering 15 towns and producing a range of delightful wines.
Enjoyable, Fruity, Light, and Gentle The wines of Côtes de Meuse are a true hidden gem, with tasting notes that are fruity, light, and gentle on the palate.
The History of Lorraine Vineyards
The Lorraine vineyard has a long history, dating back to ancient times. Over the years, it has faced numerous challenges, including damage caused by wars. Despite these difficulties, the region has persevered, producing high-quality wines that rival those of other French wine regions.
The Côtes de Meuse IGP Title
The Côtes de Meuse is an IGP (Indication Géographique Protégée) title given to wines made in the central eastern part of the Meuse administrative department. This title is a testament to the region’s commitment to producing wines of exceptional quality.
Grape Varietals Used in Côtes de Meuse
The grape varietals used to produce Côtes de Meuse wines include Chardonnay, Auxerrois, Pinot Blanc, and Pinot Gris. These early-ripening varieties are favoured due to the region’s northerly location and short growing season, producing fresh and uncomplicated wines.
A Serious Competitor to Southern French Wines
Despite being a lesser-known wine region, the Lorraine vineyard has been a serious competitor to the wines of the south of France in the past. Its rich history and dedication to quality make it a true hidden gem in the world of French wine.
The Côtes de Meuse in Lorraine is a region that deserves more recognition for its exceptional wines. From the early-ripening grape varietals to the region’s rich history, there is much to discover and enjoy in these hidden gems of the French wine world…
Complete your French-inspired meal repertoire
You may wish to discover some new recipes from the beautiful Picardie region :
What about macaroons from Amiens or ficelle picarde (stuffed savoury pancakes) ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
FLAMICHE PICARDE WITH GINGER
Ingredients
- 700 g leeks chopped
- 2 shallots chopped
- 10 cl crème fraîche
- 2 eggs
- 1 shortcrust pastry
- 2 cm fresh ginger grated
- 1 tbsp caster sugar
- 1 pinch nutmeg
- olive oil
Instructions
- Preheat your oven to 180 °C.
- Soften the shallots in a saucepan with a little bit of olive oil.
- Add the leeks, ginger and sugar and cook for a further 15 minutes stirring from time to time.
- Meanwhile, beat the eggs with the crème fraîche and nutmeg in a bowl.
- Place the pastry in a pie dish and prick it all over with a fork.
- Pour the leeks on top and complete with the liquid preparation.
- Put in the oven for 35 minutes and serve with a side salad.
Notes
