Instructions
Follow the steps and taste along the way.
Prepare the shortcrust pastry
Mix the flour with 1 g of salt. Add the cold butter, cut into cubes, and quickly rub it in with your fingertips until the mixture resembles coarse crumbs. Pour in 35 ml of cold water and bring the mixture together into a dough. Flatten it into a disc and wrap it. Refrigerate for 15 minutes.
Blind-bake the crust
Preheat the oven to 190 °C, or 175 °C for a fan oven. Roll out the dough into a circle and use it to line a 26 cm-diameter tart pan, including the sides. Prick the base with a fork, cover it with baking paper, and weigh it down with dried beans or ceramic baking weights. Bake for 15 minutes, then remove the weights and paper and bake for a further 5 minutes.
Prepare the vegetables
Boil the broccoli in salted water for 3 minutes, then drain and leave it to drain thoroughly. Cut the leek into thin rounds. Heat 10 ml of olive oil in a pan and cook the leek over medium heat for 6–8 minutes, until softened but not browned. Remove from the heat and leave to cool for a few minutes.
Fill the tart
Beat the eggs with the cream, Dijon mustard, 1.5 g of salt, black pepper, and nutmeg. Spread the leek, broccoli, and grated smoked cheese evenly over the pre-baked crust. Pour over the egg mixture.
Bake and serve
Bake the tart at 190 °C for about 25–30 minutes, until the center is set and the top is golden. Leave it to rest for 10 minutes before slicing. Thinly slice the radishes and toss them with the leafy greens, apple cider vinegar, 20 ml of olive oil, and 0.5 g of salt. Serve the tart warm with the salad.
