Steps
- Rub 125g of butter into 250g of all-purpose flour and 1 pinch of salt, then add 3 tablespoons of cold water and gather into a dough.
- Cover and chill for at least 2 hours. Fry 125g of bacon lardons gently in 1 tablespoon of oil, until browned; set aside.
- Wash and thinly slice 500g of leek whites. Cook gently in 25g of butter for about 15 minutes, stirring, until soft without browning.
- Preheat the oven to 425°F / 220°C. Roll out the dough and line a greased 11in / 28cm tart pan; prick the base and add the bacon and leeks.
- Whisk 4 eggs with 120ml of milk and 120ml of heavy cream. Season with salt and pepper, pour into the pastry, and bake for about 40 minutes, until golden and set.