Zubereitung

1. 1

   Quickly knead the flour, 125 g cold butter, 1 egg and a pinch of salt into a smooth shortcrust dough. Wrap and chill for 30 minutes.

2. 2

   Slice the leeks into thin rings and gently sweat them in a little butter over medium heat for 8 minutes until soft.

3. 3

   Roll out the dough, line a greased 26 cm tart tin and prick the base several times with a fork.

4. 4

   Whisk the remaining 3 eggs with the cream and milk, season with nutmeg, salt and pepper, then stir in the grated Gruyère.

5. 5

   Spread the leeks over the base, pour in the custard and bake in a preheated oven at 180 °C for 45 minutes until golden.