A small French shortcrust tart filled with soft leeks and a lightly set cream and yolk filling.
1.5 tbspButter
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2 tbspWhipping cream
1 yolkEgg Yolk
100 gLeek
1 tbspWater
0.5 cupFlour
To tasteNutmeg
To tasteSalt
To tasteBlack Pepper
Rub 18 g cold butter into the flour with a little salt. Stir in the cold water and press into a dough without kneading. Flatten, cover and refrigerate for 20 minutes.
Wash and thinly slice the leek. Cook in the remaining butter over low heat, covered, for 12-15 minutes, stirring. Uncover briefly to evaporate excess liquid; cool.
Heat the oven to 190°C. Roll the dough between sheets of baking paper and line a 12 cm tart tin. Prick the base, line with paper and add reusable baking weights. Bake at 190°C for 15 minutes.
Remove the paper and weights. Bake at 190°C for 5 more minutes to dry the base. Reduce the oven to 180°C.
Mix the cooled leek with cream, yolk, nutmeg, salt and pepper. Fill the pastry case below its rim. Bake at 180°C for 20-25 minutes, until set and the center reaches 71°C.
Rest in the tin for 10 minutes before lifting out. Serve the whole small tart as one portion.