Leek tart flavored with curry

Instructions

• 1. Process flour, butter, curry powder, salt and egg in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should remain crumbly.
• 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands.
• 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Roll the dough out into a circle shape bigger than your tart mold. Then place it gently into your tart mold. Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick the bottom and side of the tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
• 4. Preheat oven to 180C degree. Now that the dough is harder, line the tart with parchment paper or aluminum foil and fill it with pie weights/dried beans.
• 5. Bake for 25 minutes and then remove the parchment and weights. Continue to bake for another 5 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
• 6. Meanwhile prepare the filling : In a skillet add 1 tbsp vegetable oil, fry the garlic until fragrant. Add leek and cook until leeks are caramelized and golden brown. Season with ingredient A and stir for a few more minute. Remove the heat and let cool to room temperature.
• 7. Spread the cold leeks over the pastry, then sprinkle grated cheese evenly. Preheat the oven to 180C° degree.
• 8. In a bowl, whisk together Ingredient B (eggs, heavy cream and yogurt). Season with salt and pepper, then pour the egg mixture gently over the leeks.
• 9. Bake in the preheated oven for 30 minutes or until the top turns nicely golden.
• Serve warm or at room temperature.