Leek and Gruyere tart

• 7-78 ounces, weight All-purpose Flour
• 4 ounces, weight Unsalted Butter, Cold
• 1 pinch Salt
• 1 whole Egg
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Chopped
• 2 whole Leeks
• 1 whole Egg
• 9 tablespoons, 1 teaspoon, 6- 1/2 pinches Creme Fraiche
• 3-58 ounces, weight Gruyere Cheese, Grated
• 1 pinch Pepper

1. To make the pastry, rub together the flour, butter and salt with your fingertips until you have something that resembles breadcrumbs.
2. Try not to overmix and keep it as cold as possible.
3. Add the egg and bring together everything into a ball of dough.
4. Flatten the ball with your hands and wrap in cling film.
5. Chill in the fridge for at least half an hour.
6. Roll out the pastry on a lightly floured surface to a thickness of a couple of millimeters.
7. Use the pastry to line 8 small tart tins or one big tin and trim any excess, remembering that the pastry will shrink when cooked.
8. Chill for 30 minutes.
9. Preheat the oven to 180 degrees C/350 degrees F, line each pastry case with a piece of greaseproof paper and fill with baking beans/rice.
10. Bake for 15 minutes and then remove the paper and bake for another 5 minutes until light golden brown.
11. While the pastry is cooking, heat the oil in a small pan over a medium heat.
12. Add the garlic and leeks and cook until softened.
13. In a bowl, beat the egg and add the creme fraiche, cheese and leek and garlic mixture.
14. Season to taste.
15. Pour the mixture into the blind-baked pastry cases and bake for 15-20 minutes until brown and set in the middle.
16. Serve warm or cold.

flour, butter, salt, egg, olive oil, garlic, leeks, egg, pinches creme fraiche, gruyere cheese, pepper

Taken from tastykitchen.com/recipes/main-courses/leek-and-gruyc3a8re-tart/ (may not work)