Goat cheese and leek tart with crispy base

Ingredients for 8 servings:

• 200 g flour
• ¼ tsp salt
• 100 g margarine
• 1 egg yolk
• some fat for the mold
• 200g bacon
• 150 g Emmental cheese, grated
• 100 g natural goat cheese, grated
• 2 egg yolks
• 200 ml cream
• 2 stalk(s) leeks
• 5 small onions
• some oil or margarine for frying
• Black pepper, freshly ground
• e.g. caraway, ground, or a pinch of nutmeg, freshly grated
• possibly garlic, one clove, fried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, prepare the shortcrust pastry. Put the flour, salt, egg yolks, and margarine in a bowl and quickly mix by hand or with a food processor until smooth. Wrap in cling film and chill for half an hour. Preheat oven to 180 degrees Celsius. Line a greased springform pan with the shortcrust pastry, forming a small rim. Pierce evenly in the bottom with a fork. Pre-bake the pastry for 10 minutes. For the filling, wash and dry the leeks, halve them lengthwise, and then cut into thin strips. Dice the bacon, peel the onions, halve them, and also cut them into thin strips. Heat a pan, add a little oil or margarine, briefly fry the bacon, add the onions, the garlic clove if desired, and then the leek. Sauté the vegetables for a while, remove from the heat, and let cool. Whisk the cream with the egg yolks and season. Fold in the cheese and the cooled vegetable mixture. Pour the filling onto the pre-baked shortcrust pastry, smooth it out, and bake at 200 degrees Celsius for 45 to 50 minutes. If the savory leek tart browns too quickly on the surface, place aluminum foil over the dish to protect it. When seasoning, do not add any salt; the bacon will impart sufficient salt to the mixture.