FLAMICHE AUX POIREAUX (FRENCH LEEK TART)

Steps:

• Combine the flour and salt in a large bowl. Add the cubed butter and, using a pastry cutter (or the tip of your fingers), cut the butter into the flour until the mixture resembles coarse sand. Add the water, one tablespoon at a time, and mix - adding more water as needed - until the dough comes together. Do not overmix!
• Turn the dough out onto a lightly floured surface and knead just until it forms a ball. Transfer the dough onto a piece of parchment paper, flatten into a disk, cover with a second piece of parchment paper, and roll into a 10-inch circle.
• Carefully transfer the dough to a 10-inch tart pan and chill for 30 minutes, or until firm.
• Preheat oven to 425 degrees F.
• Using a fork, pierce the bottom of the crust. Cut a square of parchment paper about 4 inches larger than the pie plate. Line the crust with the paper and fill with ceramic pie weights (or dried beans).
• Bake in the preheated oven for 10 minutes or until set. Remove from oven and gently remove the paper and weights. Reserve the crust.
• In a large skillet, over medium heat, add the diced bacon and cook until crisp and golden brown, about 5 minutes. Using a slotted spoon, remove the bacon to a plate. Reserve.
• Discard all but 1 teaspoon of the bacon fat. Add the butter and, once melted, add the chopped shallot. Cook until translucent, about 2 minutes. Add the sliced leeks and stir to coat them with the fat. Add the white wine, partially cover, and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Season with salt, pepper and nutmeg.
• Add back the bacon. Stir in the flour and cook, stirring constantly, for a couple of minutes. Then, add the milk and stir until thickened. Add the creme fraiche and stir until incorporated.
• Remove the pan from the heat and let it cool slightly. Then, add the eggs and 1 cup of the Gruyere cheese, stirring until combined.
• To assemble the tart, pour the filling mixture into the reserved crust. Scatter the remaining cheese evenly over the top.
• Bake until set and nicely browned, about 35 to 40 minutes. Let it cool for at least 30 minutes before serving.
• Serve warm or at room temperature.