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1
In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds.
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2
Add three tablespoons of water and process for three seconds.
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3
Pinch the dough, and if it does not hold together, add additional water and process for several more seconds.
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4
Be careful not to overmix.
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5
The dough should not form a ball.
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6
Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball.
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7
Wrap the pastry in plastic wrap and flatten into a disk.
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8
Refrigerate for about 30 minutes.
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9
Roll out the dough to line a 10 1/2-inch tart pan.
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10
Carefully transfer the dough to the pan.
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11
Chill for another 30 minutes, or until firm.
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12
Preheat the oven to 425 degrees.
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13
Trim the leeks at the root.
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14
Cut off and discard the fibrous, dark green portion.
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15
Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears.
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16
Coarsely chop the leeks.
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17
Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes.
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18
They should not brown.
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19
If the leeks have given up an excessive amount of liquid, drain them in a colander.
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20
Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended.
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21
Add the leeks and mix again.
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22
Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart.
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23
Mix the rest into the leek mixture.
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24
Pour the leek mixture into the prepared tart tin.
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25
Sprinkle with the ham, then the cheese.
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26
Season generously with freshly ground black pepper.
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27
Bake until nicely browned, 40 to 45 minutes.
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28
Serve warm or at room temperature.
