Ingredients:

  • 250g all-purpose flour
  • 125g unsalted butter, cold and cubed
  • 1 large egg yolk
  • 3.5 tbsp ice-cold water
  • 1 tsp fine sea salt
  • 3 large eggs
  • 2 large egg yolks
  • 250ml heavy cream
  • 100ml full-fat milk
  • 0.25 tsp freshly grated nutmeg
  • 150g smoked pancetta, cubed
  • 1 large leek, white part only, finely sliced
  • 100g Gruyère cheese, freshly grated
  • 0.5 tsp white pepper

Instructions:

  1. Prepare the shortcrust: Combine 250g all purpose flour and 1 tsp fine sea salt. Work in 125g cold, cubed butter until it looks like coarse pebbles. Add 1 large egg yolk with 3.5 tbsp ice cold water, mixing just until the dough comes together. Wrap and chill for at least 1 hour.
  2. Preheat oven to 200°C. Roll dough to 3mm thickness, fit into a 23cm tart pan, and prick the base. Line with parchment and baking beans; bake for 15 minutes until the edges look matte and set. Remove beans and bake for 5 minutes more.
  3. Sauté 150g cubed pancetta and 1 sliced leek in a pan over medium heat until the leeks are translucent and pancetta is lightly browned. Drain excess fat.
  4. Whisk 3 eggs, 2 yolks, 250ml heavy cream, 100ml milk, 0.25 tsp nutmeg, and 0.5 tsp white pepper until a smooth emulsion forms.
  5. Layer the 100g grated Gruyère and the leek-pancetta mixture into the pre-baked shell. Pour the custard over the filling.
  6. Reduce oven heat to 175°C. Bake for 30-35 minutes until the edges are set but the center has a slight jiggle. Cool for 15 mins before slicing.