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This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.
The Corker recommends- The complex fruit flavours, bright acidity and gentle sweetness of Riesling lift the richness of the leeks and buttery pastry.
Typical values per serving:
This recipe was first published in September 2007.