Leek Tart With Bacon & Gruyere

• For the Tart Shell:
• 9 oz. (2 cups) unbleached all-purpose flour
• 1 Tbs. chopped fresh thyme
• 1/4 tsp. table salt
• 1/4 tsp. freshly ground black pepper
• 5 1/2 oz. (11 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
• 5-6 Tbs. ice cold water
• For the Filling:
• 3 thick slices bacon, cut into small dice
• 1 oz (2 Tbs.) unsalted butter
• 3 large leeks (white and light green parts only), cleaned and sliced crosswise 1/4 inch thick to yield about 4 cups
• 1 Tbs. unbleached all-purpose flour
• 2 large eggs
• 1/3 cup heavy cream
• 1/3 cup whole milk
• 3/4 tsp. kosher salt
• 1/8 tsp. freshly gated nutmeg
• Freshly ground black pepper
• 2/3 cup gated Gruyere (or Emmentaler)

1. Tart shell: Pulse flour, thyme, salt, & pepper to blend. Add butter & pulse til butter pieces are about the size of rice grains (8 1-second pulses). Add ice water 1 Tbs. at a time while pulsing in short bursts til dough starts coming together. Using hands, gather & press dough into a rough ball. Put in piece of waxed paper, shape it into a disk, & wrap it tightly. Refrig. for at least 45 minutes. (can be made up to 2 days ahead.)
2. Heat oven to 450. Roll dough on floured surface out to a 14 in. circle about 1/8 inch thick.
3. Transfer dough to 11-inch fluted tart pan & press it into corners & up sides of pan. Prick dough with fork, line with parchment, & fill with pie weights. Put on baking sheet & bake til edges of tart shell are dry & flaky (but not browned), about 10 min. Remove weights & parchment; center should still be moist & raw. Prick bottom again & return shell to oven. Bake til bottom surface is completely dry, 5-7 minutes more. Remove & let cool. Lower oven temp to 375.
4. Make Filling: Cook bacon til crisp & golden brown, about 5 min. Transfer bacon to dish & set aside. Discard all but about 2 tsp. of bacon fat. Set skillet over medium-low heat, add butter, then add leeks. Stir to coat them with fat, cover,& cook, stirring occasionally, til soft, 8-10 min. Stir flour into leeks & cook uncovered, stirring, for about 2 min. Set aside & let cool slightly.
5. In med bowl, lightly whisk eggs. Add cream, milk, salt, nutmeg, & several grinds of pepper & whisk until blended. Add bacon & leeks to mixture & stir to combine.
6. To assemble, scatter 1/3 c cheese over cooled tart shell & pour in egg mixture. Spread leeks evenly. Scatter remaining 1/3 C cheese evenly over top. Bake til custard is set & top is light golden brown, about 35 minutes. Let cool on rack 30 min before serving.
7. Store leftovers in frig, covered. Reheat for 10-15 min at 350.

shell, flour, thyme, salt, freshly ground black pepper, cold unsalted butter, water, filling, bacon, butter, leeks, flour, eggs, heavy cream, milk, kosher salt, nutmeg, freshly ground black pepper, gruyere

Taken from www.epicurious.com/recipes/member/views/leek-tart-with-bacon-gruyere-50070248 (may not work)