Flamiche aux poireaux

Method

1. 1 Knead the dough with cold butter, salt, and cold water until formed, then refrigerate for 30 minutes.
2. 2 Thinly slice the white part of the leek, rinse off any dirt, then simmer with butter over low heat for 20 minutes until tender and sweet.
3. 3 Roll out the dough, line the baking pan, poke holes in the bottom, and bake for 10 minutes at 180°C.
4. 4 Beat the eggs with the heavy cream, salt, pepper, and nutmeg, then mix in the cooled leeks.
5. 5 Pour the filling into the pastry shells and bake for 35 minutes at 180°C, or until the surface is golden brown and the filling has set.
6. 6 Let the pastry rest for 10 minutes to allow the filling to set, then slice it.

With an appliance

• Air fryer 1 hr

  Replace steps 3 and 5: spray small molds with oil, bake blind at 195 degrees for 7 minutes, then bake the filling at 195 degrees for 22 minutes, rotating the molds between each turn; the total baking time is reduced by 16 minutes, but the tarts must be divided into larger portions.