Leek and Camembert Tart

Instructions

1. Prepare the pastry
   In a food processor, combine flour, butter, and salt. Pulse until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and blind bake
   Preheat oven to 190°C (375°F). Roll out dough on a floured surface to fit a 28cm (11-inch) tart pan. Press into pan, trim excess, and prick bottom with a fork. Line with parchment paper, fill with baking weights, and blind bake for 15 minutes. Remove weights and bake for 5 more minutes until lightly golden.
3. Prepare the leeks
   While pastry bakes, thoroughly wash leeks to remove any grit. Heat olive oil in a large skillet over medium heat. Add leeks and cook until soft but not browned, about 10 minutes. Add garlic and cook for 1 minute more. Season with salt and pepper, then set aside to cool slightly.
4. Make the filling
   In a bowl, whisk together eggs, heavy cream, thyme leaves (reserving some for garnish), nutmeg, salt, and pepper. Spread the cooled leek mixture evenly over the pre-baked tart shell.
5. Add cheese and custard
   Arrange the Camembert slices over the leeks, slightly overlapping. Pour the egg and cream mixture evenly over the tart, allowing it to seep between the cheese and leeks.
6. Bake the tart
   Bake in the preheated oven for 25-30 minutes, until the filling is set and the top is golden brown. The center should be just slightly wobbly when gently shaken.
7. Cool and serve
   Let the tart cool for at least 15 minutes before removing from the pan. Sprinkle with remaining fresh thyme leaves. Serve warm or at room temperature, sliced into wedges.