Technical Stages :

• Prepare the shortcrust pastry with the above mentioned ingredients. Leave the pastry to rest for 15 minutes in the fridge.
• Cut 3 mm-thick slices of leek.
• Sweat the leeks in butter over low heat. They must become translucent.
• Add the flour to the leeks and mix over low heat. Add the warm milk and cook for 3 or 4 minutes until thick. Season with salt, pepper and nutmeg, let it cool.
• Roll out half of the shortcrust pastry. Ease into a butter pie pan. Glaze with an egg yolk beaten with a bit of water, and put the leek mix.
• Roll out the remaining pastry and cover the pan with it. Seal with your finger and trim with a rolling pin, rolling it on the edge of the pan.
• Prick the surface with a fork and add some more glazing.
• Bake for 30 minutes, at 200°C or 392°F at first, and lower the temperature down to 180°C or 356°F after 15 minutes.
• Serve warm.