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1
Prepare the tart shell.
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2
Roll out the dough to an 11-inch circle on a lightly floured surface.
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3
Transfer to a 9-inch tart pan with a removable bottom and trim the edges.
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4
Refrigerate for at least 30 minutes.
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5
Preheat oven to 350 degrees F.
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6
Cut the leeks in half lengthwise and then crosswise into 1/4-inch thick half circles.
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7
Place in a bowl and rinse well in 2 changes of water.
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8
Drain.
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9
Line the pastry with parchment paper and fill with pie weights or dried beans.
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10
Bake until the crust is set, about 12 minutes.
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11
Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
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12
Remove from the oven and cool on a wire rack.
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13
In a medium skillet, cook the bacon over medium-high heat until crisp and the fat is rendered, about 5 minutes.
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14
Remove and drain on paper towels.
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15
Add butter to the fat remaining in the pan.
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16
When foamy, add the drained leeks, garlic, salt, pepper, and nutmeg, and stir well to combine.
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17
Reduce the heat to low, cover, and cook until the leeks are very soft but not browned, 15 minutes.
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18
Remove from the heat and drain in a fine mesh strainer.
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19
Combine the eggs and the cream in a medium bowl and whisk well.
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20
Add the prosciutto, Parmesan, and Gruyere, and whisk well.
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21
Add the leeks and whisk to combine.
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22
Pour into the chilled tart shell and bake risen and golden brown, 40 to 45 minutes.
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23
Remove from the oven and cool for at least 20 minutes on a wire rack before serving.
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24
To make with a food processor, combine the flour, butter and salt in the bowl of a food processor.
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25
Pulse for 10 seconds and add the ice water.
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26
Pulse quickly 5 or 6 more times until the dough comes together.
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27
Remove the dough and place on a floured surface.
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28
Using your hands, work the dough into a ball and wrap in plastic wrap.
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29
Refrigerate for at least 30 minutes before using.
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30
To make by hand, combine the flour and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
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31
Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over mix.
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32
Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
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33
Roll out on a lightly floured surface according to the recipe, then allow to rest again in the refrigerator before baking.
