First, you are going to make the dough. For this, place the ingredients for the dough into the mixing bowl and KNEAD - 5 minutes. You should do the same thing if you use a bowl and a spatula or a kneading machine.

Place the dough into a bowl and cover it with plastic foil.

Place it into the fridge for at least 2 hours before baking.

Before baking, take out the dough from the fridge and place it on a floured surface. Stretch it using a rolling pin to fit the baking tray that you are going to use for the tart.

Place the dough into the baking tray and make sure you also cover the side walls of the tray.

Using a fork, bite the dough to release the air that could rise the dough while baking.

Bake the dough into the preheated oven for 20 minutes at 200o Celsius (392o F).

After that, take out the dough and leave it to completely cool.

Now, prepare the filling. Start by cutting the leeks julienne.

Place a pan on the stove and melt the butter.

Then, pour the julienned leeks, add salt and pepper, as you like.

Sautee the leeks until it softens;

Grate the cheese. I used the Thermomix for 5 SEC – Speed 7;

Mix the cheese, the heavy cream, the eggs, salt and pepper until you get a creamy composition. I used the Thermomix 10 SEC – Speed 5;

Now, place the cooked leeks on the tart crust and make sure you cover the entire surface;

Then, pour the cheese mixture;

Bake the tart into the preheated oven for 40-45 minutes at 180o C (356o F).

I know it will be a real challenge, but try to let the tart cool for at least 15-20 minutes before serving it.