(6 to 8 portions)

  • 2 or 3 large leeks, sliced
  • 750 ml chicken stock
  • 250 g shortcrust pastry, bought or home-made
  • 3 eggs
  • 3 tablespoons milk
  • 5 tablespoons flour
  • fresh nutmeg, grated
  • 60 g butter
  • 2 tablespoons crème fraîche
  • 250 g gruyère, grated (or a local cheese like cheddar)
  • salt and pepper

Cook leeks in chicken stock for 10 minutes. Remove saucepan from heat. Set aside half a cup of the hot liquid before draining the leeks. Roll out the pastry and use it to line a greased tart tin of 25 cm. Using a fork, prick the pastry base a few times. Bake for 10 minutes in a preheated oven at 180 °C. Remove, but keep oven hot. Meanwhile, mix the eggs, milk and flour in a bowl with 3 tablespoons of chicken stock. Add a bit of grated nutmeg. Melt half the butter in the same saucepan used to cook the leeks. Add drained leeks and allow to sweat over low heat until the liquid has evaporated. Add rest of the butter and the egg mixture to the leeks, and stir continually for 7 or 8 minutes until it thickens. Remove from heat. Add cream and half the cheese, as well as salt and pepper to taste. Spoon leek filling into the baked pastry base and sprinkle rest of cheese over the top. Bake for 10 minutes, still at 180 °C, until crust is crisp and golden brown.