Mimolette and leek tart

1. Roll out the shortcrust pastry in a 9-inch pie dish. Prick with a fork ans cover with aluminium foil. Fill with dried peas or backing weight. Bake for 10 minutes at 180^oC.

2. Clean the leek and slice them thinly. Blanch for a few minutes in boiling salted water. Drain the leek and fry it in butter.

3. Melt the butter in an other pan. Add the flour and stir until the butter is completely absorbed. Pour in the milk gradually while stirring. Add salt, pepper and nutmeg. The béchamel should be fairly thick.

4. Off the heat, pour the béchamel sauce over the leek and add eggs and fresh cream. Mix well.

5. Cut the Mimolette into pieces and spread over the pre-baked tart base. Stir the leek mixture and decorate with sparkles of Mimolette.

6. Bake 25 minutes at 180^oC or until nicely coloured.

Serve with a green salad.