Ingredients

Method

Place the flour and salt in a mixing bowl and add the chilled butter. Rub the flour and butter together with the tips of your fingers until the mixture resembles breadcrumbs or sand.

Add the water , about a tablespoon at a time until the mixture comes together. Do not over mix as the pastry will be tough.

Turn the mixture out onto a floured board and knead together gently until you have formed a ball.

Roll out into a disc 3 inches larger than your tart dish. Carefully place the pastry in the tart dish and trim any overhanging pastry off with a sharp knife. Place in the fridge to chill.

Preheat the oven to 220ºC / 425F

Remove the tart from the fridge and pierce the bottom of the tart with a fork. Scrunch up a piece of parchment paper to soften it and place it in the tart and fill the tart with baking beans or rice whichever you use.

Bake in the oven for 10-12 minutes until set. Remove the baking beans or rice and allow to cool.

Filling

Using a heavy bottomed frying pan on a medium heat, add the bacon and cook until golden. Remove the bacon onto a plate and leave just a spoonful of fat. Add the butter and chopped shallot and cook until translucent. Add the leeks and stir, add the white wine and allow to cook until the leeks are soft . Season with salt, pepper and nutmeg.

Put the bacon back into the mixture and add the flour stirring constantly to thicken the sauce. Add the creme fraiche and stir.

Remove from the heat and allow to cool slightly.

When slightly cooled add the eggs and 100g of cheese. Stir through thoroughly.

Place the mixture into the tart and scatter the remaining cheese over the top and bake in the oven for 35-40 minutes.

Allow to cool before serving.

This dish can be served warm or at room temperature.