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The ‘flamiche’ or ‘flamique’ as the inhabitants of Picardy call it in their dialect is a dish which is typical of Santerre. It’s a pie, generally made with leeks. In this pie, you’ll find potatoes and bacon, which are called “bisteu” or “bigalan”.
The destiny of potatoes will remain forever linked to Antoine-Augustin Parmentier, native of Picardy, hence the natural association of potatoes and the recipes of Picardy.
Preparation and baking: 1 hour
600g. of shortcrust pastry
350g. of potatoes with firm flesh
60g. of streaky bacon
60 G. of onions
15cl. of double cream
2cl. of oil
Salt, pepper, nutmeg
Peel and chop the onions
Dress and cut in small cubes the streaky bacon. Make the cubes of bacon blanch, drain them, and put them to chill.
Get a little oil to heat up in a frying pan, in order to brown the cubes of bacon, and then drain them.
Peel potatoes, cut them in slivers, wash them, drain them.
In the juices from the bacon, pour the rest of the oil. Add potatoes, turn them over in fat to coat them with it. Do not cook them. Add salt and pepper, sprinkle with nutmeg, add onions and mix.
Roll out the pastry with a rolling pin. Line 6 buttered tarte dishes with a part of the pastry.
Share the preparation out on the pastry cases and sprinkle with cream. Cover with lids made of pastry, and seal the rim. With a trussing needle, pierce 7 to 8 holes in the pastry.
Put it in a hot oven for 30 minutes.