Thursday, 30 July 2015

Flamiche, and a pastry fail!

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If you live in the UK you will know that last Sunday British summer time went on holiday, and it was the most miserable, rainy day we've seen in a while. Not wanting to leave the house, James and I decided we would go on a culinary adventure instead and leafed through all of our cookbooks to find something to make.

Originally we decided to go for something pastry based as we wanted to try out the gluten free pastry mix Coori sent me, so after I ended up nominated to go get the ingredients in the rain, we decided to make this Flamiche from Paul Hollywood's How to Bake. Now I have watched a lot of episodes of the Great British Bake Off and so it really should not have come as a surprise that pastry is really difficult. But pastry is really difficult you guys! I don't know what went wrong but what we ended up with was completely inedible. It was just sticky, gloopy, bread-y and as unpastry like as you can get.

Wanting to save our dinner I made another dash to the shops and came back with some ready made shortcrust pastry instead, and while this might not be totally home made, it tasted pretty epic, and was actually pretty easy to make if you ignore the several hours spent trying and failing to make pastry!

Ingredients

One pack of ready made shortcrust pastry
4 egg yolks
300ml double cream
400g leeks
grated nutmeg
salt and pepper
strong soft cheese such as Camembert or brie

Saute the leeks for about 10 minutes until they are soft and just turning brown, then mix together the egg yolks, cream, nutmeg and salt and pepper in a bowl.

Grease your pie dish (or brownie tin if you are me!) and line it with pastry. Then add the leeks on the bottom and cover with the cream filling. Add slices of cheese on top. If you are Paul Hollywood you would then blind bake the pastry, but I don't have patience for such things so I just baked it in the oven for 30-40 minutes until the filling has just set.

Paul recommends serving it warm with a salad and a glass of Chablis. I had it cold with vegetables and a gin and tonic. So there Paul. Stop telling me what to do!

1 comment:

Rachel said...

Scientifically, using a gluten free mix would make it harder to make as it does not bond. I'd try practicing basic pastry first!