Flamiche
(French Yeasted Flan Pastry) Recipe

Origin: France      Period: Traditional

Ingredients:

250g plain flour
1/2 sachet of active, dried, yeast
3 tbsp warm milk
1 tbsp sugar
pinch or salt
2 tbsp oil
2 eggs

Flamiche
(French Yeasted Flan Pastry) Preparation:

Method:

Combine the yeast, lukewarm milk and sugar in a cup then set aside for 10 minutes to activate. After this time place the flour in a bowl, form a well in the centre and add the salt, oil and eggs. Mix with the flour to combine then add the yeast. Quickly knead in the yeast to form a dough (do not over-knead as the dough should be slack and not elastic). Form into a ball then set aside to prove for 1 hour at room temperature.

After this time turn the dough out onto a lightly-floured work surface and roll out until large enough to cover the base and sides of a flan dish.

Add your choice of filling (something in a crème fraîche sauce is traditional and typical), transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the filling is set and the pastry is cooked through and golden

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