Leek Tart with Bacon and Gruyère

Ingredients

(For the Tart shell):

Flour 9oz. or 2cups

Thyme, minced 1 Tbsp

Salt ¼ tsp

Pepper ¼ tsp

Butter, cold and cut into pieces 5 ½oz or 11Tbsp (155g)

Cold water 5 to 6 Tbsp

(For the Filling)

Bacon (allumettes) 1 pkg (100g)

Butter 1oz or 2Tbsp

Leeks (white and light green parts), sliced 3 each or about 4 cups

Flour 1 Tbsp

Eggs 2 each

Heavy cream (crème entire) 1/3 cup (70ml)

Whole milk 1/3 cup (70ml)

Salt ¾ tsp

Nutmeg 1/8 tsp

Pepper to taste

Gruyère (or Emmentale), grated 2/3 cup (170ml)

Procedure

1. Make the tart shell: In a food processor, pulse the flour, thyme, salt, and pepper to blend thoroughly. Add the butter and pulse until the butter pieces are about the size of rice grains. Add the cold water 1 Tbsp at a time through the feed tube while pulsing in short bursts until the dough starts coming together. It may still look crumbly, but if you press it with your fingers, it should become compact. (Don’t add more water than absolutely necessary to get the dough to cling together.) Turn the dough out onto a clean work surface and, using your hands, gather and pres the dough into a rough ball, blotting up the stray crumbs. Transfer the dough to a piece of waxed paper, shape it gently into a disk, and wrap it tightly to keep it from drying out. Refrigerate for at least 45 minutes. (The dough can be made up to 2 days ahead.)
2. Preheat the oven to 400°F (210°C)
3. Unwrap the dough, set it on a lightly floured surface, and if necessary, let sit until pliable. Roll the dough out to a 14-inch circle about 1/8 inch thick.
4. Transfer the dough to an 11-inch fluted tart pan with a removable bottom and press it carefully into the corners and up the sides of the pan. Let the edges of the dough hang over the rim of the pan and then roll the rolling pin over the top of the pan to cut away the excess dough. Prick the surface of the dough all over with a fork, line it with parchment, and fill it with pie weights or dried beans. Put the pan on a rimmed baking sheet and bake until the edges of the tart shell are dry and flaky (but not browned), about 10 minutes. Remove the weights and parchment; the center should still be moist and raw. Prick the bottom again and return the shell to the oven. Bake until the bottom surface is completely dry, 5 to 7 minutes more. Remove from the oven and let cool. Lower the oven temperature to 375°F (200°C).
5. Make the Filling: In a large sauté pan cook the bacon over medium heat until it’s crisp and golden brown, about 5 minutes. With a slotted spoon, transfer the bacon to a dish and set aside. Discard all but about 2 tsp of the bacon fat. Place the pan on medium heat and add the butter, and let it melt then add the leeks. Stir the flour into the leeks and cook uncovered, stirring, for about 2 minutes to cook off the raw-flour flavor. Set aside and let cool slightly.
6. In a medium bowl, lightly whisk the eggs. Add the cream, milk, salt, nutmeg, and pepper and whisk until blended. Add the bacon and leeks to the mixture and stir to combine.
7. To assemble the tart, scatter 1/3 cup cheese over the cooled tart shell and pour in the egg mixture. Spread the leeks evenly. Scatter the remaining 1/3 cup cheese evenly over the top is light golden brown, about 35 minutes. Let cool on a rack for at least 30 minutes before serving.