|20 centimeter partly baked tart shell||1 , made with pate brisee|
|Leek||1⁄2 Kilogram (White Part Only)|
|Water||3⁄4 Cup (12 tbs)|
|Cream fresh||1 1⁄4 Cup (20 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|Swiss cheese||30 Gram, grated|
Preheat the oven to 190Â°C (375Â°F).
Fit the slicing disc into the work bowl.
Through the feed tube, press the leek on the slicing disc with the plastic pusher.
In a saucepan, cover the leeks with water to which the butter and some of the salt have been added and stew for 20 minutes.
Strain the leeks and spread them out on the pastry shell.
In the work bowl, using the steel blade, beat the eggs, cream and seasoning.
Pour into the pastry shell.
In the work bowl, using the grating disc, grate the cheese.
Sprinkle the cheese onto the tart and dot it with small pieces of butter.
Bake for 20-30 minutes until the egg-cream mixture sets and the surface is golden brown.