Rustic Gruyère and Leek Tart | French Flavour

In a large bowl, mix the flour with a pinch of sea salt. Add 120 g of cold, diced butter and work quickly with your fingertips until you get a sandy texture. Incorporate 1 fresh egg and 2-3 tablespoons of cold water, kneading only until the dough comes together into a smooth ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Wash the leeks carefully and slice them into thin rounds. In a large pan, heat the olive oil and the remaining 30 g of butter. Add the leeks and sauté over medium heat for 10-12 minutes, until soft and slightly sweet.

Season the leeks with sea salt, ground black pepper, thyme, and a pinch of ground nutmeg. Pour in the liquid cream and let it simmer over low heat for 2 minutes, until the sauce thickens slightly. Remove from the heat and let the mixture cool to room temperature. Coarsely grate the Gruyère cheese and stir half of it into the leek mixture.