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1
In a bowl, pour en the flour and ground hazelnuts.
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2
Make a well in the center and add the butter cut into small pieces. Knead together.
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3
Add the water, and quickly knead the dough with your fingertips to get a nice ball of dough.
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4
Cover entirely with plastic wrap, and refrigerate for about 30 minutes.
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5
Preheat oven to 180 degrees Celsius.
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6
Take dough out of the refrigerator, and let stand for about 15 minutes, before rolling out on a floured surface.
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7
Spread the dough in a pie mold, cut off edges with a small knife.
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8
Lightly prick the pastry with a fork, and bake for about 15 minutes at 180 C.
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9
Let cool.
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10
In a bowl, mix the eggs and the egg yolk with a fork, then add cream, salt, and pepper.
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11
Wash the leeks, then remove the outer leaves, leaving only the tender, white stem.
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12
Place the leeks in a baking dish, cover with the vegetable broth and fresh thyme, and bake for 30 minutes until leeks are tender.
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13
Drain, and let cool.
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14
Use a fork to spread fresh goat's cheese on pie dough.
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15
Wrap each leek in a strip of 1 1/2 centimeter wide slice of ham (1 slice for 2 leeks). Place on top of goat cheese.
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16
Cover with the custard.
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17
Bake for about 20-25 minutes at 180 C until golden brown.
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18
After 15 minutes of cooking, sprinkle with crushed hazelnuts.
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19
Serve hot with a green salad.
