To prepare the shortcrust pastry: Cut the butter (90 g) into pieces and add it to the flour with the salt. Mix very well to incorporate the butter, then add the water to form the dough (if necessary, add a few more drops) and make a ball with your hands, wrap in plastic and let rest for 30 minutes. It can also be done in a food processor.
Remove the green part of the leeks and cut them, wash them very well and drain.
In a saucepan, melt 30 g of butter and cook the leeks with salt and pepper, stirring to prevent sticking, until they are soft. If there is any liquid, let it evaporate.
Remove from heat and let them cool.
Preheat the oven to 210º C. Grease a 23 cm diameter tart pan.
Roll out the dough with a rolling pin and place it over the pan, trimming the excess dough from the edges. Poke the base of the dough with a fork. Keep it in the refrigerator while the leeks cool.
Beat the eggs, yolk, cream, nutmeg, salt, and pepper.
Grate the Gruyere cheese.
Place 2/3 of the grated cheese on the tart, then the leeks, mix gently, pour the cream and egg mixture, and sprinkle with the remaining cheese.
Bake the tart for 45 to 50 minutes until golden.
Serve hot or warm.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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