准备

制作蛋shell：

• 在食品加工机中，将面粉，百里香，盐和胡椒粉搅动以彻底混合。加入黄油并脉搏，直到黄油块大致相当于米粒的大小（大约八个1秒豆类）。加入冰水1汤匙。在一次短脉冲中，直到面团开始融合在一起时，一次穿过饲料管。它看起来仍然易碎，但是如果用手指按下它，它应该变得紧凑。（不要添加比绝对必要的水以使面团粘合在一起。）将面团转到干净的工作表面上，然后用手将面团收集，然后将面团压成粗糙的球，将杂散的碎屑抹掉。

• Transfer the dough to a piece of waxed paper, shape it gently into a disk, and wrap it tightly to keep it from drying out. Refrigerate for at least 45 minutes. (The dough can be made up to 2 days ahead.) Position a rack in the center of the oven and heat the oven to 450°F. Unwrap the dough, set it on a lightly floured surface, and if necessary, let sit until pliable. Roll the dough out to a 14-inch circle about 1⁄8 inch thick.
• 将面团移至带有可移动底部的11英寸凹槽蛋pan，然后小心地将其压在锅的侧面和侧面。让面团的边缘悬挂在锅的边缘上，然后将滚动销滚到锅的顶部以切掉多余的面团。用叉子将面团的表面刺刺，并用羊皮纸排成一面，然后用馅饼重量或干豆装满。将锅放在有框的烤盘上，烘烤，直到蛋shel壳的边缘干燥和片状（但不褐色），大约10分钟。取下重物和羊皮纸；中心应该仍然是潮湿和原始的。再次将底部刺，然后将外壳返回到烤箱中。烘烤直到底部表面完全干燥，再增加5至7分钟。从烤箱中取出，冷却。

  Lower the oven temperature to 375°F.

Make the filling:

• In a 12-inch skillet, cook the bacon over medium heat until it’s crisp and golden brown, about 5 minutes. With a slotted spoon, transfer the bacon to a dish and set aside. Discard all but about 2 tsp. of the bacon fat. Set the skillet over medium-low heat, add the butter, let it melt, and then add the leeks. Stir to coat them with the fat, cover, and cook, stirring occasionally, until soft, 8 to 10 minutes. Stir the flour into the leeks and cook uncovered, stirring, for about 2 minutes to cook off the raw-flour flavor. Set aside and let cool slightly. In a medium bowl, lightly whisk the eggs. Add the cream, milk, salt, nutmeg, and several grinds of pepper and whisk until blended. Add the bacon and leeks to the mixture and stir to combine.
• To assemble the tart, scatter 1⁄3 cup cheese over the cooled tart shell and pour in the egg mixture. Spread the leeks evenly. Scatter the remaining 1⁄3 cup cheese evenly over the top. Bake until the custard is set and the top is light golden brown, about 35 minutes. Let cool on a rack for at least 30 minutes before serving.

将剩余的剩余物存放在冰箱中，覆盖。在350°F下重新加热10至15分钟。