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No tart pan needed: fold the edges of the pastry over melted leeks with Comté and a shower of crunchy hazelnuts.
The rustic tart has two big advantages over quiche: it needs no tart pan (a simple baking sheet does the trick) and its wide folded crust bakes up ultra-crispy.
Under the melted leeks, a thin spread of whole-grain mustard and grated Comté wakes up every bite.
Rub the flour, salt, and cold butter together into coarse crumbs, bring together with cold water, and chill. Meanwhile, cook the sliced leeks covered for 15 minutes with the 20 g of butter until tender, then stir in the crème fraîche off the heat.
Preheat the oven to 190 °C (375 °F). Roll out the dough into a large circle on parchment paper. Spread the center with mustard leaving a 4 cm border all around, scatter with half of the Comté, and spoon the leeks over top.
Pleat and fold the edges of the pastry inward over the rim of the leek filling. Scatter with the remaining Comté and the coarsely chopped hazelnuts.
Slide the parchment paper onto the baking sheet and bake for 35 minutes at 190 °C (375 °F).
Check off every step to bring out the rustic tart.
It keeps for 2 days in the fridge and crisps right back up after 8 minutes in the oven at 180 °C (350 °F).
Bien sûr : garde sa feuille de papier cuisson, garnis au centre et replie les bords en 2 minutes.
Sans moule, un appareil liquide s'échapperait : les poireaux liés à la crème épaisse et au comté se tiennent tout seuls.
Par des cerneaux de noix ou des graines de courge.
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