Recipe: Rustic Leek and Roquefort Cheese Tart

Instructions

Make the crust first: Sift the flour into a mixing bowl. Make a well in the center and add the salt, softened butter, and water. Knead it by hand until it reaches a uniform consistency, or use a stand mixer fitted with a dough hook until the dough comes together smoothly. Form the dough into a ball and wrap it with cling film, then chill in the refrigerator for 30 min before rolling it out.

To prepare the filling, clean the leeks thoroughly and slice them into ½ inch (1 cm) rounds. In a large skillet, melt together 2 tbsp olive oil with the butter. Add the leeks, season lightly with salt and pepper, and sauté for 5 min. Pour in ⅓ cup (100 ml) of water, reduce heat to medium, and cook for about 20 min, until the liquid has evaporated and the leeks are tender.

Remove from heat and let the leeks cool for 30 min in a separate dish.

When you are ready to assemble the tart, preheat the oven to 350°F (180°C). Roll out the chilled dough and place it in a tart pan, allowing the edges to hang over the sides without trimming.

Spread the cooled leeks over the base, then evenly distribute pieces of crumbled Roquefort cheese on top.

In a bowl, beat together the eggs and cream, then season with pepper and a pinch of nutmeg. Pour this mixture over the leeks and Roquefort.

Fold the overhanging edges of dough inward over the filling to create a rustic, free-form crust. Bake for 40-45 min, until golden brown.