Savory leek and egg tart with lamb's lettuce salad

Turn the oven on to 180 °C. Take the pie dough out of the fridge so it's easier to unroll.

Cut the 95 g of leeks into thin rounds, then rinse them in a colander under cold water to get rid of the dirt. Drain them well.

Heat 1 tbsp of olive oil in the skillet over medium heat and add the leeks with a pinch of salt. Cook them for 8 min, stirring, until tender.

Unroll the dough with its paper into the tart dish and prick the bottom with a fork. Spread the cooked leeks over it.

In a bowl, beat the egg with the 45 g of crème fraîche, salt and pepper. Pour the mix over the leeks.

Bake at 180 °C for 25 min, until the filling is fully set and the crust is golden.

Wash the lamb's lettuce and spin it dry. Roughly chop the walnuts with the knife. In the mixing bowl, toss the lettuce with 1 tbsp of olive oil, salt and pepper, then sprinkle the walnuts on top.