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1
Preheat oven to 375 degrees.
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2
Place first 5 ingredients in food processor fitted with steel blade; process until mixture resembles coarse crumbs.
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3
With machine running, slowly pour in 2 T. ice water; process, adding more ice water if needed, until dough gathers into mass.
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4
Remove dough from processor.
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5
Roll dough on lightly floured surface into 13-inch circle.
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6
Transfer to 10-inch tart pan with removable bottom; press dough lightly against side of pan.
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7
Trim overhang to 1/2 inch, fold down against pan, and pinch lightly to make sturdy edge 1/4-inch taller than pan.
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8
Prick bottom with fork at 1-inch intervals.
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9
Refrigerate 1 hour.
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10
Bake tart shell until surface feels dry, 16-17 minutes.
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11
Cool completely on wire rack before filling.
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12
Meanwhile, fry bacon in heavy medium skillet over medium-low heat just until crisp and lightly browned, about 6 ninutes.
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13
Remove with slotted spoon to paper towels to drain, then crumble.
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14
Pour off all but 1 T. of the bacon fat.
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15
Add leeks and saute over medium heat until golden brown, about 10 minutes.
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16
Let stand.
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17
Whisk cream, eggs, egg yolk, salt, and pepper in mixing bowl until thoroughly blended.
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18
Place cooled tart shell on baking sheet.
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19
Scatter bacon, leeks, and cheese evenly over shell.
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20
Place baking sheet on rack in oven.
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21
Carefully pour custard into shell.
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22
Bake just until custard is set in center, 25-30 minutes.
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23
Let cool at least 15 minutes before serving.
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24
Serve warm or at room temperature.
