Savory leek and brie tart

(For a 28 cm tart)

For the crust:

• 2 cups (250 g) all-purpose flour
• 9 tablespoons (125 g) cold butter, cubed
• 1 egg
• 1 pinch of salt
• 2–3 tablespoons cold water, if needed

For the filling:

• 3 leeks, thinly sliced
• 7 oz (200 g) Brie cheese, cut into pieces
• 3 eggs
• 3/4 cup (200 ml) heavy cream
• Salt and black pepper, to taste
• Olive oil, as needed

• In a bowl, mix the flour and salt. Add the cubed butter and work it quickly with your fingers until it forms a crumbly texture.
• Add the egg and cold water (if needed), then knead until you form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
• Clean the leeks and slice them thinly. Heat some olive oil in a pan and cook the leeks over medium heat until soft. Season with salt and pepper.
• In a bowl, whisk the eggs with the heavy cream. Add the cooked leeks, Brie pieces, salt, and pepper. Mix well.
• Preheat the oven to 350°F (180°C), static mode.
• Roll out the dough on a floured surface and fit it into a 28 cm tart pan. Prick the bottom with a fork to prevent puffing during baking.
• Pour the leek and Brie filling over the crust.
• Bake for about 45 minutes, or until the surface is golden and the filling is set.
• Let the tart cool slightly before serving. It can be enjoyed warm or at room temperature.

Buon appetito!