Ingredients: For the dough: 200 gr. flour 100 gr. butter or margarine 1 egg yolk 3 tablespoonfuls water For the filling: 3 medium leeks 50 gr. onions chopped 2 tablespoons olive oil 100 gr. bacon 125 gr. yogurt 3 eggs Salt, pepper 50 gr. emmental cheese grated Butter for the pie dish
Make a dough with the first four ingredients. Rub the butter or margarine in the flour, until it resembles large bread crumbs. Add the egg yolk and the water and knead the pastry for a few minutes. Place it in a buttered pie dish, covering the sides of the dish as well. Place it in the fridge for about 30 minutes.
Prepare the filling. Chop finely the leeks and the onions and sauté them in the oil for a few minutes. Cut the bacon into little pieces and add them to the leeks.
Pre-heat the oven at 200oC.
Mix the yogurt with the eggs, salt and pepper. Take the dough out of the fridge and cover the top with wax paper. Place some beans on the paper and bake the dough for about 10 minutes. Remove the wax paper and the beans and spread the filling on top of the dough. Then pour the yogurt and egg mixture over the filling and sprinkle the cheese on the top.
Bake for a further 20 minutes until the top sets.
Note: If you don’t feel that making your dough, you can line the dish with puff pastry. Brush the pastry with melted butter and spread the filling on top of the dough. Then pour the yogurt and egg mixture over the filling and sprinkle the cheese on the top. Brush the puff pastry with egg wash.
Bake the tart for about 45 minutes at 180oC until the top sets and the pastry is nice and puffy.