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1
Tart shell: Pulse flour, thyme, salt, & pepper to blend. Add butter & pulse til butter pieces are about the size of rice grains (8 1-second pulses). Add ice water 1 Tbs. at a time while pulsing in short bursts til dough starts coming together. Using hands, gather & press dough into a rough ball. Put in piece of waxed paper, shape it into a disk, & wrap it tightly. Refrig. for at least 45 minutes. (can be made up to 2 days ahead.)
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2
Heat oven to 450. Roll dough on floured surface out to a 14 in. circle about 1/8 inch thick.
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3
Transfer dough to 11-inch fluted tart pan & press it into corners & up sides of pan. Prick dough with fork, line with parchment, & fill with pie weights. Put on baking sheet & bake til edges of tart shell are dry & flaky (but not browned), about 10 min. Remove weights & parchment; center should still be moist & raw. Prick bottom again & return shell to oven. Bake til bottom surface is completely dry, 5-7 minutes more. Remove & let cool. Lower oven temp to 375.
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4
Make Filling: Cook bacon til crisp & golden brown, about 5 min. Transfer bacon to dish & set aside. Discard all but about 2 tsp. of bacon fat. Set skillet over medium-low heat, add butter, then add leeks. Stir to coat them with fat, cover,& cook, stirring occasionally, til soft, 8-10 min. Stir flour into leeks & cook uncovered, stirring, for about 2 min. Set aside & let cool slightly.
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5
In med bowl, lightly whisk eggs. Add cream, milk, salt, nutmeg, & several grinds of pepper & whisk until blended. Add bacon & leeks to mixture & stir to combine.
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6
To assemble, scatter 1/3 c cheese over cooled tart shell & pour in egg mixture. Spread leeks evenly. Scatter remaining 1/3 C cheese evenly over top. Bake til custard is set & top is light golden brown, about 35 minutes. Let cool on rack 30 min before serving.
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7
Store leftovers in frig, covered. Reheat for 10-15 min at 350.
