Flamiche
Flamiche is a French savoury pastry, originating in north-west France. It dates to medieval times and originally was a kind of galette, but in its modern version is a tart made with leeks and cream.
Etymology
Two possible derivations have been advanced for the word flamiche: either that it comes from flamme, 'flame', as the dish was traditionally cooked in a wood-burning oven, or that it is a corruption of vlamiche – Flemish.History
The term dates from medieval times. Jean Froissart's Chronicles, dating from the 14th century, mention people eating "a little torte in the manner of a flamiche or beignet to comfort their stomachs". In his Dictionarie of the French and English Tongues, Randle Cotgrave applies the term to "a cake made of butter, cheese, flower, and yolkes of egges".The 18th-century scholar Legrand d'Aussy described the flamiche as it was made in his time: "It is a kind of galette made with baker's dough. It is rolled out with a rolling pin and put in the oven while the wood is burning. As soon as it has been thoroughly heated, it is taken out of the oven and spread with butter. It is eaten as soon as it comes out of the oven". In his Encyclopédie méthodique Jacques [Lacombe |Jacques Lacombe] describes a flamiche as "A kind of pastry made with salty fatty cheese, butter, eggs, flour & seasoning. The dough is cut into thick pieces of two fingers, and baked in the oven".