Preparation
- For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.
- Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.
- Prick the base with a fork.
- Chill for 20 minutes.
- Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt.
- Cover and cook for ?10 minutes until soft.
- Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated.
- Spoon onto a plate and leave to cool.
- Preheat the oven to 200°C/fan180°C/gas 6.
- Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured.
- Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden.
- Remove and set aside.
- Reduce the oven temperature to 190°C/fan170°C/gas 5.
- Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg.
- Lightly beat together, then season.
- Stir in the leeks.
- Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden.
- Remove from ?the oven and leave for 10 minutes.
Pro Tips
- the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.
- out onto a lightly floured surface and knead briefly until smooth.
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