Leek, bacon and cheese tart

Split the leeks in half lengthwise, rinse them well under water to get rid of the dirt, then cut them into thin rounds.

Cook the smoked diced bacon in the dry skillet over medium heat, with no added fat. Move it to a plate or the bowl once it's golden.

In the same skillet, melt the butter over medium heat, add the leeks, salt lightly and add a splash of water. Stir often until tender.

While the leeks cook, turn the oven on to 180 °C, convection or regular bake.

In the bowl, mix the crème fraîche, half the shredded cheese, the nutmeg, pepper, the bacon and the drained cooked leeks. Taste before salting: the bacon is already salty.

Lay the pie dough in the pan, prick the bottom with a fork, then spread the cream, bacon and leek mix over it. Sprinkle with the rest of the cheese.

Bake at 180 °C until the crust is golden and the cheese is browned. Let it rest for 5 minutes before slicing.