France has a veggie tooth – Leek pie from Picardy

Published on by Fruity Veggie Cathy

Leek pie - Fruity Veggie Cathy

Leek pie - Fruity Veggie Cathy


This week is a good time for you to discover a new topic of mine called “France is veggie”. To begin with, let me present you with a recipe from my homeland, Picardy. Discover my ‘flamique à porions”. Understand it as a “leek pie”. You may find other recipes of it elsewhere. But hereunder is mine:


  • 250 g/8.8 oz green part of leek
  • 250 g/8.8 oz  white part of leek
  • 2 large tbsp double cream
  • some grape seed oil
  • 2 ready to bake puff pastry sheets
  • some water
  • salt
  • black pepper
  • 2 eggs + 1 yolk



Preheat the oven at 200°C/392°F with a ramekin filled with some water.

Wash and cut leek parts into large pieces. Slightly sauté them with some grape seed oil in a non-stick frying pan, then add some water. Cook at medium temperature until soft and tender. Then cool down.

Beat both whole eggs into an omelette. Add cream, salt and pepper. Mix well. Add lukewarm leek parts. Further mix.

Cover a pie dish with baking paper, then line it with one puff pastry sheet. Prick it all over with a fork. Pour the leek mixture onto it. Lay the second pastry sheet on top. Roll and press the edges of both pastry sheets to seal. Draw crossed lines on the pastry with a knife and cut a small vent in the middle. Brush the top with the egg yolk thinned with some water. Bake for 30 min. or so. Serve lukewarm with salad.

Would you like a piece of it?

A piece of leek pie - Fruity Veggie Cathy

A piece of leek pie - Fruity Veggie Cathy


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