Ingredients

• 1 kg of leeks (about 4 large leeks)
• 5 eggs
• 15 cl of single cream or milk
• A pinch of nutmeg
• salt
• 1 tbsp flour
• 1 small goat's cheese log (optional)
• 1 shortcrust pastry (ready-made)

Clean the leeks keeping some of the green part, wash them and slice into rounds. Rinse and drain. In a non-stick frying pan, add a drizzle of oil and sauté the leeks. When they become translucent, add salt, nutmeg and flour, and let them cook for a few more minutes. In a mixing bowl, beat the eggs with the cream. Place the pastry in a tart dish keeping the baking paper underneath, spread the leeks over the base, pour in the egg mixture, and optionally add the goat's cheese cut into rounds. Preheat the oven to 180 degrees and bake the tart for 40 to 50 minutes.