Flamiche aux Poireaux (Leek and Crème Fraîche Tart)

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Unsalted butter, cold
• 45 ml Water, cold

Filling

• 3 medium Leek
• 25 g Unsalted butter
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg
• 1 tbsp Dijon mustard
• 3 Egg
• 250 g Crème fraiche

1. Make the pastry: put the plain flour and fine sea salt in a bowl, then rub in the cold unsalted butter until it looks like fine crumbs. Add the cold water and bring together into a dough without overworking. Flatten into a disc and chill for 30 minutes.
2. Meanwhile, prepare the leeks: trim, halve lengthways, then slice and wash well to remove any grit. Melt the unsalted butter in a frying pan over a medium-low heat, add the leeks and a pinch of the fine sea salt, and cook for 12 to 15 minutes until soft and sweet but not browned. Take off the heat and let cool slightly.
3. Heat the oven to 190°C (375°F). Roll out the pastry on a lightly floured surface and line a tart pan, pressing it into the corners, then trim the edge. Chill the lined case for 10 minutes to help it hold its shape.
4. Prick the base all over with a fork, then bake the tart case for 15 minutes until it looks dry and is just starting to colour. Remove from the oven and reduce the temperature to 180°C (355°F).
5. Spread the dijon mustard in a thin layer over the warm tart base. In a bowl, whisk the eggs with the crème fraiche, black pepper, ground nutmeg, and the remaining fine sea salt. Stir in the softened leeks.
6. Pour the filling into the tart case and bake at 180°C (355°F) for 25 to 30 minutes, until the custard is set with a slight wobble in the centre and the top is lightly golden. Rest for 10 minutes before slicing so the filling settles. Serve warm or at room temperature.

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