Flamiche

For the pastry, sift the Farine and Sel into the bowl of a food processor, Ajouter the Beurre and lard, then whizz together briefly until the mixture looks like fine breadcrumbs

Tip the mixture into a bowl, then Remuer in the Fromage and enough of the water for the mixture to come together

Tip out onto a lightly floured surface and knead briefly until smooth

Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin

Prick the base with a fork

Chill for 20 minutes.

Melt the 75g Beurre in a saucepan over a low Chauffer, then Ajouter the leeks and the Sel

Couvrir and Cuire for ?10 minutes until soft

Découvrir the pan, increase the Chauffer and Cuire ?for 2 minutes, stirring occasionally, until the liquid has evaporated

Spoon onto a plate and leave to cool.

Preheat the oven to 200°C/fan180°C/gas 6

Line the pastry case with baking paper and baking Haricots or Riz and blind Cuire au four for 15-20 minutes until the edges are biscuit-coloured

Retirer the paper and Haricots/Riz and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden

Retirer and set aside

Reduce the oven temperature to 190°C/fan170°C/gas 5.

Put the crème fraîche into a bowl with the whole Œuf, Œuf yolks and nutmeg

Lightly Battre together, then Assaisonner

Remuer in the leeks

Spoon ?the mixture into the tart case and Cuire au four for 35-40 minutes until set ?and lightly golden

Retirer from ?the oven and leave for 10 minutes

Take out of the tin and Servir.