Rustic Leek, Bacon and Sheep Cheese Tart

In a non-stick pan, cook the bacon over medium heat without adding fat until golden. Drain and set aside. In the same pan, sauté the chopped onion and sliced leeks with a drizzle of olive oil for 10 minutes over low heat until tender. Drain thoroughly to avoid excess moisture.

In a bowl, beat the eggs with the thick cream. Add nutmeg, salt (moderately, as the bacon is already salty) and pepper. Incorporate the leeks, bacon and half of the sheep cheese. Mix gently.

Roll out the shortcrust pastry on a baking sheet lined with parchment paper. Pour the filling in the center, leaving 5 cm of free border. Fold the edges of the pastry over the filling in an irregular pattern for a rustic effect. Sprinkle the top with the remaining sheep cheese.

Bake at 190°C for 35 to 40 minutes, until the pastry is golden and crispy.

Let the tart cool slightly before cutting to maintain its shape. Serve hot, warm or at room temperature. Store in the refrigerator for up to 3 days.