The necessary ingredients are shortcrust pastry, leeks, fresh or smoked salmon, sour cream, eggs, grated cheese, salt, pepper, and optionally, herbs such as dill.

Yes, you can use another type of pastry such as puff pastry or gluten-free shortcrust pastry if you have dietary restrictions.

In the Thermomix bowl, mix the flour, butter cut into pieces, water, salt, and sugar. Knead the dough until it forms a ball. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes before rolling it out.

Yes, it is recommended to pre-bake the shortcrust pastry for a few minutes before filling it. This will prevent the pastry from being too soft once the filling is added.

In the Thermomix bowl, blend the sliced leeks for a few seconds. Then add the diced salmon, sour cream, eggs, grated cheese, salt, pepper, and herbs. Mix everything at speed 3 for a few seconds.

Yes, you can use smoked salmon instead of fresh salmon if you prefer a more intense flavor. The smoked salmon will add a delicious smoky note to your flamiche.

Preheat your oven to 180°C (thermostat 6) and bake the flamiche for about 30 to 35 minutes, until it is golden brown and well cooked.

Yes, you can add other vegetables such as mushrooms or spinach to the filling of your flamiche to vary the flavors and add color.

Yes, you can prepare the flamiche in advance, store it in the refrigerator, and reheat it in the oven before serving. However, be careful not to overheat it to avoid the pastry becoming dry.

You can serve the salmon leek flamiche sliced into individual portions, accompanied by a green salad as an appetizer or as a light main course. It can be enjoyed both hot and cold.