Flamiche Aux Poireaux (Leek Tart)

• 1 13 cups unbleached flour
• 8 tablespoons unsalted butter, cubed and chilled
• 1/2 teaspoon salt
• 4 to 5 tablespoons ice water
• 12 small leeks (about 3 pounds)
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• Freshly ground black pepper
• 2 large eggs
• 1/4 cup creme fraiche or heavy cream
• 4 slices unsmoked ham, such as prosciutto, coarsely chopped
• 3/4 cup grated Gruyere-style cheese, such as Comte

1. In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds.
2. Add three tablespoons of water and process for three seconds.
3. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds.
4. Be careful not to overmix.
5. The dough should not form a ball.
6. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball.
7. Wrap the pastry in plastic wrap and flatten into a disk.
8. Refrigerate for about 30 minutes.
9. Roll out the dough to line a 10 1/2-inch tart pan.
10. Carefully transfer the dough to the pan.
11. Chill for another 30 minutes, or until firm.
12. Preheat the oven to 425 degrees.
13. Trim the leeks at the root.
14. Cut off and discard the fibrous, dark green portion.
15. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears.
16. Coarsely chop the leeks.
17. Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes.
18. They should not brown.
19. If the leeks have given up an excessive amount of liquid, drain them in a colander.
20. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended.
21. Add the leeks and mix again.
22. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart.
23. Mix the rest into the leek mixture.
24. Pour the leek mixture into the prepared tart tin.
25. Sprinkle with the ham, then the cheese.
26. Season generously with freshly ground black pepper.
27. Bake until nicely browned, 40 to 45 minutes.
28. Serve warm or at room temperature.

flour, unsalted butter, salt, water, leeks, unsalted butter, salt, freshly ground black pepper, eggs, creme fraiche, ham, cheese

Taken from cooking.nytimes.com/recipes/10551 (may not work)