For a 28 cm tart
- Knead 160g flour with 80g butter, 0.8 dl water, and a pinch of salt.
- Let rest in the fridge for at least 30 min.
- Cut 4 large leeks lengthwise, then into segments. Wash them thoroughly and sauté over low heat in a pan, without fat. Let cool.
- Roll out the dough
- Spread the leeks
- Cover with a generous layer of grated raclette-type cheese
- Beat 1 egg with 2.5 dl cream with a fork, add pepper, and pour the mixture over the tart.
- Bake in the oven at 220°C for approx. 30 min.
Enjoy with a Johannisberg Ravanay.
