Caramelized Leek Tart with Bacon and Brie

Pie crust thanks to Christopher Kimball

• 1 1/4 cups flour (you can use an all-purpose gluten-free flour if you wish)
• 1/2 teaspoon salt
• 1 stick cold butter, cut into little chunks
• 2 tablespoons cold vodka
• 2 tablespoons cold water

1. Put half the flour and salt into the bowl of a food processor with the metal blade and give it a whirl. Add the butter and process until it looks like cornmeal, about 10-15 seconds, Add the rest of the flour and process again.
2. Turn the mixture into a bowl, sprinkle with the vodka and water, and mix with a rubber spatula. Flatten into a disc, wrap in plastic wrap and pop in the fridge for 30 minute before rolling out.
3. Line a tart pan or pie plate withe the rolled out dough, weigh down with beans or pie weights and bake at 425 degrees for 10 minutes. Remove and let cool.

Tart

• 5 slices bacon
• 2 leeks, white part and a little light green part, sliced thinly
• 5 ounces Jarlsberg, shredded
• 3 ounces Brie, as close to shredded as you can get (the big holes on the box grater work ok)
• 2 cups half-and-half or light cream
• 5 extra large eggs
• pinch of nutmeg

1. Saute the bacon in a skillet until crisp; remove and drain on paper towels. Pour off most of the fat and chop or crunch up the bacon into bits. Reserve.
2. Add the leeks to the skillet, take your time, and cook them slowly over low heat until they begin to turn a lovely golden shade. Remove, drain on paper towels, and set aside.
3. Beat together the eggs and half-and-half in a bowl.
4. Starting with the leeks, layer the leeks and bacon bits in the pie crust. Sprinkle with a pinch of nutmeg, Pour the half-and-half and egg mixture over and bake at 350 degrees for 40-45 minutes, until nice and puffy. Let cool for a few minutes, slice and serve.