The Recipe · No.781 · Flamiche aux Poireaux

Flamiche aux Poireaux, and Where to Source It

Sweat the leeks low and slow in butter until they collapse soft, with no color at all. Any browning or leftover crunch throws off the delicate sweetness against the custard.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep25 min
Cook40 min
Makes6 servings
CuisineFrench
Cook it with
Instant PotSlow cookerOne-pot
Can you make Flamiche aux Poireaux in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Puff pastry
An all-butter puff, rolled thin into a tart tin. It should bake shatter-crisp.
1 sheet
Source it →
Leeks
White and pale-green only, washed well and sliced thin. Fresh, bought local.
4 large
Local / market
Butter
To stew the leeks down gently. A cultured butter is best.
3 tbsp
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Eggs
The set of the custard filling. Fresh pasture eggs give a golden custard.
3
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Cream
Blended with the eggs for a rich, smooth custard. A cream-line dairy is richest.
1 cup
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Stew the leeksCook the leeks in butter over low heat about 20 min until melting soft.
  2. Make the custardWhisk the eggs, cream, nutmeg, and seasoning together.
  3. Fill the shellSpread the cooled leeks over the pastry base and pour the custard over.
  4. BakeBake at 375F about 35 min until the pastry is crisp and the custard is just set.
Part Three
The Toolkit

Tart pan · Saute pan · Whisk

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